Confetti Fudge

December 17, 2008 8:12 pm admin Desserts, Kid-Friendly, Vegetarian

During the holidays I love to make treats to share, but time usually dictates that I never get around to it. However, now that I’ve found the Condensed Milk version of making fudge, I can now turn out several batches of yummy and pretty goodies in just an hour or so.

This fudge version is very simple and nearly fool-proof. Gone are the days of fragile glass thermometers and crystallized batches of gooey ick. If you can watch a pot of melting chocolate closely, you can make this. It’s also a good method to use if your kids want to help you. My boys like to add the fruit and mix.

Variations on this recipe are endless. By using milk, semi-sweet, dark, or white chocolate chip varieties and various mix-ins, you’re sure to create a lovely variety of treats to share!

Ingredients
16oz milk or white chocolate chips
4 Tablespoons unsalted butter
14oz sweetened condensed milk
1/4 cup each of sweetened, dried cranberries and dried Mediterranean apricots, chopped into small piece
1 teaspoon canola oil for lightly greasing pan

Method
In a double boiler, combine chocolate, butter, and sweetened condensed milk. Heat to melt butter and chocolate, stirring gently every 1-2 minutes to ensure thorough incorporation of ingredients. Don’t mix too aggressively or air bubbles may form. Once all chips are melted, remove from heat and fold in cranberries and apricots, again mixing gently. Pour into 8×8 lightly oiled glass pan (or other appropriate mold) and chill until firmly set. Cut into pieces and serve or store for up to two weeks.

Comments are closed.