I started reading about Intermittent Fasting this week which naturally got me to find a way to make fudge.
I know.
I don't understand me, either.
Don't wait until the Holiday season to make fudge again. This is SO easy a four-year-old could do it (unless her mom shoos her out of the kitchen so nobody knows how much fudge got eaten in the name of Quality Control).
3 cups semi sweet chocolate chips 1 (14-ounce) can sweetened condensed milk1 teaspoon pure vanilla extract1 tablespoon salted buttercooking spray to spray down the crockparchment paper or non-stick foil to line a 9 x 9 baking pan
The Directions
Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate.Spray the crock well with cooking spray (if you are using a Ninja, I'd still spray it down). Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the
chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan.Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares.
The Verdict
It's perfect. I wondered how the consistency would be without marshmallow fluff, but the condensed milk made the same sort of smooth texture with the chocolate as I wanted. Because the mixture doesn't need to get boiled to a candy-making boiling point, this is a great recipe for kids. If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint version.
Long Live Fudge!!
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