Easy Fudge

The renovations are nearing completion and I am overjoyed!  The walls are painted, the lights are on, the floors have been sanded and the tile work is almost done.  I can definitely see the light at the end of the tunnel!  Meanwhile, Christmas is almost here!  I like to make goodies to give away as gifts this time of year.  I think people enjoy cookies and fudge more than a generic candle or gift card.  I know I do.  Here is a very easy recipe for fudge.  You don't even need a candy thermometer!  It is downright decadent.  If you need something easy to make for a party or to give as a gift, this is it.

EASY FUDGE

3 cups semi sweet chocolate chips
1 can condensed milk
1/2 cup chopped nuts (pecans, almonds, walnuts, etc)
1  tsp pure vanilla extract
1/4 tsp almond extract*
dash of salt

*If you don't have almond extract don't worry, just use 1 1/4 tsp of vanilla extract.

Line an 8x12 inch baking dish with foil.  Here's a trick that makes it easy:  Turn the dish over and mold the foil to the outside of the dish.

Then, remove it, flip the dish over and sit it right in the dish.

So much easier!  Next grease the foil with a little butter or nonstick cooking spray.

In a heavy saucepan over LOW heat, melt the chocolate chips with the condensed milk, stirring frequently (if you don't stir it often it will burn and keep it on low heat!).

Once it is melted and smooth, remove from the heat and add the dash of salt.

 Add the extracts.

Add the chopped nuts.  I used almonds.

Mix well and pour into the buttered foil-lined dish.

Spread it out evenly.

Put it in the fridge to chill at least an hour (I like to let it chill overnight if I have the time).

Once chilled and set, put a cutting board (lined with wax paper for easy clean up) over the dish and flip upside down.  Remove the dish and set aside, then carefully peel off the foil.

Cut into small squares.  You can cut them any size you want.  The fudge is very rich so I like to cut them into small pieces.

See how easy this was to make?  No cooking the fudge to the proper temperature and all that jazz.  Simple and quick but with a great result.  I love a recipe like that!  If you don't like nuts or have an allergy, you can use mini marshmallows instead or chopped Oreos or chopped candy, etc.

I hope you give this a try.  Your family and friends will appreciate it, trust me.  Merry Christmas!

Chocolate Fudge Cake

The renovations continue and I'm feeling a little closed in.  Since the master bedroom is under construction, I don't have my own space to retreat to.  We are, for the time being, sharing one bathroom and there are boxes everywhere.  Everywhere except the kitchen.  The kitchen has always been my favorite place, now even more so.  It's the one room in my house, right now, that I have total control over.  I can kick everyone out and cook.  By myself.

The other day I decided to make a cake just because I could.  I found a few things in the pantry and threw them together.  The results were pretty good.  Here's what I did:

CHOCOLATE FUDGE CAKE:

1 box devil's food cake mix
4 eggs, room temp*
1 cup milk, room temp*
1/3 cup oil
1 tsp vanilla extract
1 (14 oz) can condensed milk
1 (11.75 oz) jar hot fudge topping
1 cup pecans, toasted and chopped
1 cup chocolate chips, optional

*You get better results with room temperature eggs and milk.  Let them sit out on the counter for a little while before using.

Preheat oven to 350 degrees.  Grease the bottom only of a 9x13 baking dish (or cake pan).  I like to use margarine spread for this.  It works great and gives a buttery flavor.  The reason you only grease the bottom is because you want the cake to grab onto the sides so it can rise evenly.  Ever see a cake that was way higher in the middle than the sides?  Greasing only the bottom helps yield an even cake.  

Mix the cake mix, eggs, milk, oil and vanilla extract on low speed for 30 seconds, then on medium speed for 2 minutes.

Pour the batter into the prepared baking dish and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, mix the condensed milk and hot fudge topping together until well blended.  Set aside.

When the cake is done, while still hot, poke holes all over with a fork or chopstick.

Slowly pour the condensed milk mixture over the cake.

Spread to evenly cover the cake.

Let it sit and cool a bit.  You'll see the cake soaks up the condensed milk mixture.

Meanwhile, toast the pecans.  This is super easy.  Just throw them into a dry skillet over medium heat.  Stir them often.  It just takes a few minutes for them to toast up.  You'll be able to smell when they're ready.

Chop the pecans and sprinkle them all over the cake.

If you're a choc-a-holic, sprinkle on some chocolate chips,too.

You can top it with anything you have on hand, toasted coconut, mini marshmallows, crushed Oreos, sprinkles, broken Halloween candy, whatever you like.  I had pecans and chocolate chips, so that's what I used.

This cake is so moist and delicious.  I love the crunch from the pecans.  Here's what the inside looks like:

This is a sweet treat that's easy to make and customize with what's in your pantry.  Now, if you'll excuse me, I'm going to sit in my kitchen, alone, with a piece of cake and a glass of milk and enjoy the quiet, for now.

Triple Chocolate Fudge Cake

I'm a sucker for chocolate.  Dark chocolate bars are my favorite!  But, I also like chocolate ice cream, chocolate pie, chocolate mousse, chocolate milk, chocolate pudding...you get the idea.  So, when I saw this recipe in my new thrift store find, a vintage Betty Crocker cookbook, I knew I had to make it asap.  I wasn't disappointed.

TRIPLE CHOCOLATE FUDGE CAKE

1 (4 serving size) box Cook and Serve chocolate pudding mix (not instant!)
Plus the milk it calls for on the pudding mix package
1 box Devil's Food cake mix
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

Heat oven to 350 degrees.

Grease the bottom only of a 9x13 baking dish.

In a large saucepan, cook the chocolate pudding as directed on the package.  (You just mix it with milk and bring it to a boil while stirring).

In a large bowl (or bowl of a stand mixer), pour hot pudding into dry cake mix.

Mix on medium speed for 2 minutes.

Pour into prepared baking dish and spread it evenly with a spatula (it will be a little bit thick).  Sprinkle chocolate chips over the batter.

Bake 25-30 minutes, until a toothpick comes out clean.  Serve warm with ice cream or whipped cream (it's pretty good plain, too).

Store leftovers at room temperature in an airtight container.  You can microwave it to reheat it when you want to serve it again (and you will want more the next day, trust me).

This is kind of a mix between a cake and a brownie.  It's moist and fudgy and cakey.  The cook and serve pudding really gives it a unique taste and texture.  It's not overly sweet, either, which I like,  If you like it very sweet, you can dust it with powdered sugar.  But, I love it plain with a big glass of milk.  The family loved it, too.  Many thumbs up!