How to make fudge from scratch

Ingredients:



500 g best quality dark, milk or white chocolate, about 3 1/2 cups coarsely chopped


300 mL can sweetened condensed milk




Directions:



1.Line the bottom and sides of an 8 × 8-in. pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan.



2. Combine chocolate and milk in
a large microwave-safe bowl.
Microwave, uncovered, on medium,
stirring halfway through, until
chocolate is almost melted, 3 to 4 min.




3. Remove and stir until evenly mixed
and smooth. Scrape mixture into
prepared pan and press down,
smoothing top.



4. Fold overhanging
ends of plastic wrap over fudge to
completely cover. Refrigerate at least
2 hours or overnight. Fudge keeps
well, refrigerated, up to 1 week.




Stovetop method: Melt chocolate
in a double boiler. Heat condensed
milk in a saucepan. Mix together
until smooth.



Makes 64 squares.



Per square:
66 calories, 1 g protein, 8 g carbs,
4 g fat, 9 mg sodium.





Four ways to switch it up



1. Dark-chocolate ginger fudge: Use dark chocolate. Stir 1 cup chopped
candied ginger into fudge mixture.



2. Cookies and cream fudge: Use white chocolate. Stir 1 1/2 cups crumbled
chocolate wafers into fudge mixture.




3. S’mores fudge:
Use milk chocolate. Stir 1 1/2 cups mini
marshmallows and 1 1/2 cups honey graham
cereal or broken-up graham crackers into
fudge mixture.




4. Fruit and nut fudge:
Use dark, milk or white chocolate. Stir
1 cup any chopped dried fruit and 1 cup
any chopped nuts into fudge mixture.