Post by Domestic Goddess on Oct 15, 2005 12:12:00 GMT 10
Christmas Fudge
This recipe has been in our family for many years.
I call it "Easy Chocolate Fudge", because it is so easy to prepare.
It's not so sugary sweet like other fudge recipes.
It has a good, rich, chocolate, creamy taste that melts in your mouth.
This is also good to make for that very special someone for Valentines Day.
Ingredients:
2 lbs. Ambrosia Real Milk Chocolate
(This is a good quality brand of chocolate)
1/2 pint whipping cream
1 cup chopped walnuts
-
Directions:
Slowly melt chocolate in a double boiler, over low heat.
When the chocolate is completely melted, whip the whipping cream on the highest speed of your blender, until thickened (about 3 minutes).
Stir the whipped cream into the melted chocolate until completely dissolved (stirring for about 3 minutes).
The fudge will look dark in color and glossy.
Stir in the chopped walnuts.
Pour into a buttered 13x9x2-inch pan.
Refrigerate until slightly firm.
With a buttered knife, cut into 48 square pieces.
Refrigerate again, until fudge has firmed up completely.
This fudge freezes well.
This recipe has been in our family for many years.
I call it "Easy Chocolate Fudge", because it is so easy to prepare.
It's not so sugary sweet like other fudge recipes.
It has a good, rich, chocolate, creamy taste that melts in your mouth.
This is also good to make for that very special someone for Valentines Day.
Ingredients:
2 lbs. Ambrosia Real Milk Chocolate
(This is a good quality brand of chocolate)
1/2 pint whipping cream
1 cup chopped walnuts
-
Directions:
Slowly melt chocolate in a double boiler, over low heat.
When the chocolate is completely melted, whip the whipping cream on the highest speed of your blender, until thickened (about 3 minutes).
Stir the whipped cream into the melted chocolate until completely dissolved (stirring for about 3 minutes).
The fudge will look dark in color and glossy.
Stir in the chopped walnuts.
Pour into a buttered 13x9x2-inch pan.
Refrigerate until slightly firm.
With a buttered knife, cut into 48 square pieces.
Refrigerate again, until fudge has firmed up completely.
This fudge freezes well.