Frazzled Marc, half way through my 40s!

Frazzled Marc, half way through my 40s!
Frazzled Marc, half way through my 40s!

Wednesday, October 26, 2016

Mom's No-Bake Fudge

With Halloween a week away, this is an easy recipe you can make for that Halloween party you've been "dying" to have. GET IT??? LOL Sorry, couldn't resist a bad joke. Or you could make it for a holiday party or hostess gift. Anyway, I wanted to make this over the summer but obviously the heat and humidity would've melted that idea. HAHAHA! (Forgive my other bad joke.)

Mom made this during the holidays and my sister also makes this recipe with great success for her annual Halloween party. The nice thing about it is that it's easy enough to add marshmallows or nuts without messing up the recipe. Almost fool proof. So this fool ...  ***ME*** ... decided to whip up a batch of fudge and see how it turned out.

Mixed fudge ready to chill!
It came out great. It was pretty sweet. I did have some difficulty getting it out of the pan. I had to bang on the bottom of the pan with a meat tenderizer until the fudge popped out. Scratch one dented 8 inch pan. I brought some into my coworkers and no one died so SUCCESS!!!!

Now technically this is not baking but it is a dessert type recipe. I have a fear of baking and as a result have put off trying to make any of Mom's dessert recipes involving baking. My goal for the fall and winter is to over come my fear of baking and finally complete them. Wish me luck but before you try something I bake, you may wanna have some Tums on hand...



EASY NO-BAKE CHOCOLATE FUDGE
by Abby Deeds

1- 14 oz can of sweetened condensed milk
3 - 6 oz bags of semi-sweet chocolate chips (or the equivalent of 1 1/2 12 oz bags)
8 oz chopped nuts (your choice, optional)
1 1/2 teaspoons vanilla extract
dash of salt
Mini marshmallows (optional)

1. Over low heat, melt chocolate morsels with the sweetened condensed milk.
2. Remove from heat and stir in remaining ingredients. (I used chopped pecans.)
3. Spread evenly in a wax paper lined 8 inch square pan.
4. Chill 2-3 hours until firm. (I covered the top of the fudge with wax paper as well before placing in the fridge.)
5. Turn fudge over onto cutting board and remove from pan. Peel off paper and cut into squares.
6. Store loosely covered at room temperature.
7. Can keep one week.



2 comments:

  1. Looks so good! I shared your post so my wife and daughter can make this for me. Woot-woot!

    ReplyDelete
  2. Looks great!! Sharing this with my readers!!
    Thanks Marc😊

    ReplyDelete