Keep it classic or play it up for the holidays. Cookbook Author, Wendy Paul, shares her favorite go-to fudge recipe in today’s Studio 5 Sweet Shoppe.
Fudge
3 cups semi sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1/2 cup chopped nuts, crushed cookies or any other add in you desire
In a medium sauce pan, heat chocolate and milk until smooth and creamy, stirring constantly. Once chocolate is smooth, add in chopped nuts, crushed cookies or any other goodie you desire. Stir to combine. Pour chocolate into a greased or lined 8×8 pan, cover and chill until set. Cut into desired shapes and serve.
Variations:
Rocky Road- Add in 1/2 cup toasted almonds, 1 cup mini marshmallows. Omit semi sweet chocolate chips, using white chocolate chips instead.
Egg Nog- Add in 1 tsp. Rum flavoring or Dark Rum, 1 tsp. ground nutmeg. Omit semi sweet chocolate chips, using white chocolate chips instead.
Creamy Peppermint- Add 1/2 cup Andes Mints Peppermint Chips. Omit semi sweet chocolate chips, using white chocolate chips instead.
Cookies and Cream- Add in 1 cup crushed Oreo cookies. Omit semi sweet chocolate chips, using white chocolate chips instead.
Chocolate Cheesecake- Add 1-2 t. cheesecake oil (found at Honeyville Farms)
Wendy Paul www.wendypaulcreations.com
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