12 Days of Cookies – Fudge

Thursday, December 11, 2008

12 Days of Cookies – Fudge

I know that fudge isn’t a cookie, but, it is a holiday treat, so I’m counting it towards my 12 Days of Cookies (plus I’m starting to panic about getting 12 cookies made by the end of the year).

I’ve never made fudge before and let me tell you, this was literally the easiest recipe ever. A well trained monkey could make this stuff. Heck, even a barely trained monkey could make this. I used the defrost setting on my microwave because I always do when melting chocolate in it. I also stirred it after each minute. I read the reviews on Allrecipes and decided to use some milk and some semi-sweet chips. Use the best chocolate you can find for this. I used Ghirardelli chips. The flavor turned out very good. Hubby doesn’t like nuts in his fudge, so I opted for just plain chocolate fudge.

Fudge – from Allrecipes.com – makes about 36 pieces
3 cups semisweet chocolate chips – I used 2 cups milk chocolate and 1 cup semisweet
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional) – I omitted

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

Pour into well-greased 8×8-inch glass baking dish. Refrigerate until set.

My 12 Days of Cookies:
Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate

Candy and Fudge, Dessert

9 comments »

9 Responses to “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

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webbie — July 24, 2008 at 5:14 pm

Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

Your pics are great. Wish I’d thought of the salt.:-)
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Sophie — July 24, 2008 at 6:08 pm

Hi Jen,

I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

Oh, and feel free to tell any of your friends about it :).

Sophie
Flour Arrangements
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Ivy — July 24, 2008 at 7:07 pm

Wow, these look really good and refreshing! NIICE!
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Joelen — July 24, 2008 at 7:18 pm

Your idea of stuffing them into tomatoes is great! And great tip on using salt!
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Esi — July 24, 2008 at 9:19 pm

I love how you presented the dip. Nice work!
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Inna's Culinary Inventions — July 25, 2008 at 2:52 am

What a wonderful idea to stuff tomatoes! These look great!
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giz — July 25, 2008 at 8:19 pm

These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.
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Megan — July 28, 2008 at 3:31 pm

excellent use of a dip! Love the salt idea.
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Janna — July 31, 2008 at 5:10 pm

THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.