Catholic Recipe: Quick Fudge
- 2 packages (2 cups) semisweet chocolate pieces
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla
- whole pecans, almonds and or walnuts
- OR chopped peanuts or coconut
- OR 1/2 cup chopped nuts
Yield: 1-1/4 pounds
Prep Time: 1 day, 1 hour
For Ages: 6+
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Fudge is one of those traditional Christmas goodies that makes a welcome gift. Here is a easier version with variations , but it requires chilling overnight.
Melt semisweet chocolate over hot (not boiling) water. Remove from heat; stir in milk and vanilla. Mix well. Turn into buttered pan or shape as desired. Let stand several hours or overnight. Makes about 1-1/4 pounds.
Chocolate Nut Squares: Turn mixture into an 8-inch pan. Cut into squares. If desired, press whole almond or pecan or walnut half in each square.
Pralines: Cool mixture thoroughly. Measure 1 standard tablespoon of mixture. Place on piece of wax paper. Use another piece of wax paper to place on top of pralines. Press with bottom of a water glass to make a 2-inch circle. Press pecans in centers of pralines.
Peanut or Coconut Balls: Shape mixture into 3/4-inch balls; then roll in chopped peanuts or coconut.
Chocolate Nut Roll: Add 1/2 cup coarsely chopped nuts to mixture. Divide mixture in half. Make 2 rolls about 1-1/2 inches in diameter. Lightly press roll into additional chopped nuts, covering surface. Cut into 16 slices.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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