One Bowl Chocolate Fudge

My Auntie A makes the best fudge.
Not sure if it really is the best...or if we just love the tradition of it all. She makes pans and pans of it every year from October to January.

The girl says I don't make fudge often enough.

People were coming over...men that just want sweet, don't care about fancy.
I see fudge in this picture!

Enter this easy peasey one bowl recipe.
It makes a sweet, creamy fudge.

The girl even said it rivals auntie's!!

Ingredients:

16 oz semi sweet baking chocolate

1 (14 oz) can sweetened condensed milk

2 Tsp vanilla

Directions:

1. Line 8 inch square pan with foil

2. In microwave safe bowl, place chocolate and milk

3. Microwave until chocolate is almost melted (2-3 minutes)

4. Stir until chocolate is completely melted

5. Add vanilla

6. Spread into prepared pan

7. Refrigerate at least 2 hours or until firm

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Rocky Road Fudge

When I make fudge, I usually stick to my basic, tried and true, auntie makes it all the time, recipe. That's all well and good...but branching out and attempting new things is the whole basis of this blog.

I was recipe hunting online and saw this one on the RecipeGirl site.
Easy? Check!
Delicious sounding? Check!
All ingredients on hand? Check!

OK...here we go!

The first thing I found "odd" was the use of sweetened condensed milk. All the fudge I have ever made called for evaporated milk.
But..being the wild and crazy girl I am...I kept on trucking.

This fudge is so super easy, and super yummy!
I found it a bit sweet for my tastes, so I cut them into thinner blocks than I would regular fudge. That way it is still just a taste.

Ingredients:

16 oz Semisweet chocolate, chopped finely

2 oz Unsweetened chocolate, chopped finely

½ Tsp baking soda

⅛ Tsp salt

1 (14 oz) can sweetened condensed milk

1 Tbsp vanilla extract

1 Cup mini marshmallows

1 Cup roughly chopped peanuts

½ Cup semi sweet chocolate chips

Directions:

1. Line 8x8 inch baking pan with foil and spray lightly with nonstick spray

2. In a medium heatproof bowl, toss 1st two chocolates with baking soda and salt.

3. Stir in sweetened condensed milk and vanilla.

4. Set bowl over 4 qt saucepan containing 2 cups of simmering water,

5. Stir with rubber spatula until chocolate is almost fully melted

6. Stir in marshmallows, peanuts, and additional chips

7. Add fudge to prepared pan and spread in an even layer

8. Refrigerate until set.

9. Remove from pan using foil, peel foil off, and cut into squares

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Key Lime Fudge

When I buy key lime juice, the only bottle of it I can find is pretty large.
All you normally need is just a few tablespoons of it at a time.

Then it just kinda makes it's way to the back of the fridge until, eventually, someone sees it again and throws it away. Such a waste!

I decided I needed to use at least a smidge more of it before the "waste guilt" washed over me.
A quick google search came up with this recipe from About.com.

My lime loving daughter is not a key lime fan, and I am anti-citrus, so that took two eaters out of the equation.
Hubby had some, I brought some to two different aunts, pawned a big container of it off on hubby's volleyball team, and brought some to work.
Everyone really enjoyed it...score!

Ingredients:

¼ Cup butter

¼ Cup sugar

1 ¼ Cup graham cracker crumbs

20 oz chopped white chocolate

14 oz can sweetened condensed milk

¼ Tsp salt

2 Tbsp lime zest

3 Tbsp key lime juice

Directions:

1. Preheat oven to 375

2. Line 9x9 pan with aluminum foil and spray with cooking spray

3. Place butter in a medium microwave safe bowl and microwave until melted.

4. Stir in the sugar and graham cracker crumbs until everything is moistened

5. Pour crumbs into prepared pan and press into an even layer

6. Bake crust for 5 minutes. Let cool.

7. Place the white chocolate, sweetened condensed milk, and salt into large microwave safe bowl.

8. Microwave chocolate mixture in 30 second intervals, stirring, until chocolate is melted and mixture is smooth.

9. Add lime juice and zest to chocolate and stir

10. Pour fudge into prepared pan and smooth top

11. Refrigerate until completely set, 2-3 hours or overnight

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