In the aftermath of the announcement that Borders is closing, I scurried over and browsed their cookbook section for what could be one last time. I ended up with a book called Cookwise, (by Shirley Corriher) which includes helpful tips and comments on the science of cooking along with each recipe. They tell you what role each ingredient plays, and how you can make easy substitutions.
I worked off of their “Sinfully Easy Fudge” recipe but made it even easier for tonight’s cooking adventure. Even so, they deserve the credit – I’m just passing on the excellence.
Five Ingredient Fudge (aka Sinfully Easy Fudge)
- 7 oz milk chocolate chips, chopped up
- 11 oz semisweet chocolate chips
- 1 can (14 oz) low-fat sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp butter (in the original recipe, the butter is added to roasted nuts, but I just threw it in with the chocolate)
- Line an 8×8 pan with foil and grease well (cooking spray works fine).
- Chop up the milk chocolate chips – I used my mini food processor for this one. The semisweet ones don’t really chop, so don’t bother trying.
- Add both types of chocolate chips, the sweetened condensed milk, and butter to a saucepan – preferably something with a thick bottom so the chocolate doesn’t burn. Heat over low heat, stirring often.
- Once the chocolate chips melt, remove from heat and stir in the vanilla extract.
- Transfer all that chocolate goodness to the pan, and spread it evenly. Pop it in the fridge and let it sit until solid (about 2-3 hours), at which point you can cut it into squares. Done! This makes about 30+ small pieces.
As the recipe mentions, this stuff is a little soft because it’s so low on butter, so you will have to keep it refrigerated until soon before you eat it. But it’s totally worth it. I feel like this could also be good warmed up and melted onto a brownie sundae… I’ll let you know if any pieces last long enough for me to find out!