Maureen’s Chocolate Fudge.

I make my fudge all the time during the Christmas Season. Friends were always loving it and asking me for my recipe. I am about to give it to you. Fudge is now the New Easter Candy in my house. Move over Jelly Beans and Chocolate Eggs. There is lots and lots of room in this Jar and the Easter Basket for all of you Sweets.

Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set Aside.

In a medium glass or stainless steel bowl, combine the condensed milk, and vanilla. Stir in chocolate chips and butter. Put bowl over on a sauce pan of barely simmering water and mix chips and butter until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes ( mixture will be thick ). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Refrigerate for at least 2hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. 

Store the fudge refrigerated in airtight containers or freeze. John and I are going to a Birthday Party for our friend Dave tomorrow night. He has a sweet tooth so this will be part of his birthday gift. One of the other jars is going to our friend Jeff, who texted me a picture of his fudge jar from the holidays EMPTY. Was that a hint Jeff? I will see both of these guys tomorrow night and they will love it. Oh the third jar… Claire stole it and is taking to her office at Gilt Group to share. Homemade always makes great personal gifts. Put a label on it.

Ingredients.

Butter, for greasing the pan
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla

1 pound ( about 2 cups ) bittersweet ( 60% cocao) chocolate chips ( recommended I think Ghiradelll )

3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temp

1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature