I love fudge; I eat it and make it year-round. Partially because it's easy, chocolatey, and yes, even delicious. So I was more than happy to add my fudge to this month's Have the Cake challenge of fudge!
A few years ago I discovered the easiest fudge recipe ever in Melanie Barnard's book, "Short and Sweet". What is also doubly awesome about this recipe is that it is corn syrup and marshmallow creme free, so I can serve it to my beloved friend Jen who is allergic to corn. (And really, do we Americans need more corn syrup in our diets? I think not!)
2/3 cup sweetened condensed milk (around 1/2 of a 14 oz. can)
6 ounces semi-sweet chocolate chips
1 ounce bittersweet chocolate - chopped
1/2 tsp vanilla extract
1/2 cup finely chopped hazelnuts
Line an 8 x 8 baking pan with aluminum foil. (I usually double the ingredients above to make use of the whole can of sweetened condensed milk and use an 11 x 7 pan.)
Combine the two chocolates in a medium mixing bowl. In a small sauce pan over medium temperature heat the sweetened condensed milk just to a boil and immediately remove from the stove.
Pour the warmed milk over the chocolates and allow to sit for about 30 seconds. Begin stirring the chocolates and milk until well blended and smooth. Add the vanilla and the chopped nuts and stir again until well blended.
Spread into the foil lined pan and refrigerate until hardened, about 30 minutes. Once hardened turn the fudge out onto a cutting board and carefully remove the foil. Using a large knife cut the fudge into 1 x 1 inch squares. Enjoy!