For the first week or so after we moved into the new apartment, our refrigerator was pretty empty. The only thing in there was the water pitcher and a 6 pack. We did have some pantry foods, thankfully, so when my sweet tooth kicked in I went right to the peanut butter. Don’t judge me!
Don’t judge me!
I wanted to jazz it up a bit so I added some cocoa and powdered sugar. I still wasn’t satisfied so it was off to the store to get the essentials. I left the peanut butter/cocoa concoction in the fridge for a couple of days. On the third day, I decided to play around and attempt to make cookies.
One of my favorite simple treats is this homemade fudge. If you’re wondering how to make homemade fudge then this post is going to help you a lot. This recipe is for homemade old fashioned fudge without condensed milk, marshmallow fluff or any other shortcuts.
I have never used a candy thermometer to make fudge, so I’m going to give you my personal version of homemade old fashioned fudge. You know, the old-fashioned, melt in your mouth fudge grandma used to make.
The holidays may be over (thank goodness!) but that doesn’t change much except my bank account. It’s still life as usual and my life is currently revolving around dessert.
See, not much change 🙂
One of my favorite desserts is fudge. It’s simple and it’s delicious. I normally make a basic, old-fashioned fudge but I found this recipe for Mint Chocolate Pudding Fudge on the Kraft website. Being the die-hard fudge fan that I am I decided to try it.
There was a little hesitation when I saw how many ingredients were used. The fudge I normally make uses 5 ingredients – this was almost double that. But then I realized it was made in the microwave, so I didn’t have to stand over a stove and endlessly stir. That may be what sealed the deal for me, or maybe it was the fact that my mouth waters just looking at the name: Mint Chocolate Pudding Fudge.
Seriously – how could you resist that??
Now, you might be thinking “No way I’m making fudge in a microwave” but believe me when I say it is so worth it. I used to be under the impression that if you didn’t stand up at the stove stirring the mixture until it reached one point, then letting it boil until it reached another point… just thinking about it makes me tired. With this recipe you have decadent fudge in a fraction of the time.
Simply microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH for 2 minutes (or until butter is melted), stir until the chocolate is completely melted and the mixture is well blended. Add some peppermint extract and dry pudding mix then stir for 2 minutes.
That’s around 4.5 minutes of work.
Next you’re going to add the sugar, 1 cup at a time, stirring after each addition until well blended. Pour into a prepared pan (lined with aluminum) and press into an even layer with the back of a spatula.
About 2 minutes of work.
Microwave the remaining butter and chocolate in a large microwaveable bowl for 1-1/2 minutes, or until butter is melted. Stir until the chocolate is completely melted and the mixture is well blended. Pour over the fudge layer in the pan and spread to completely cover bottom layer. Then top with the marshmallows and crushed peppermint candies.
About 3 minutes of work.
Refrigerate for 2 hours or until the fudge is firm. Use the foil handles to remove the fudge from the pan before cutting to serve.
The recipe is easy to follow which makes it virtually fool-proof. I did struggle with the marshmallows, but I used them for the sake of the recipe. I’m thinking the next time I make it I’ll just leave them out. The beauty is you can make it in less than 15 minutes. Try doing that with an old-fashioned, homemade fudge recipe!
There are so many simple recipes on the Kraft Hub that would be great for family meals, desserts, and entertaining.
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add peppermint extract and dry pudding mix; stir 2 min.
Add sugar, 1 cup at a time, stirring after each addition until well blended. Pour into prepared pan; press into even layer with back of spatula.
Microwave remaining butter and chocolate in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over fudge layer in pan; spread to completely cover bottom layer. Top with remaining ingredients.
Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.
I can’t think of much that’s better than chocolate. I love dark chocolate because 1.) it’s my favorite chocolate and 2.) it’s loaded with healthy goodness as opposed to milk chocolate and white chocolate.
Did you know dark chocolate is filled with nutritional benefits?
Good for the blood sugar – Dark Chocolate contains flavonoids which help reduce insulin resistance
Good for the brain – Dark chocolate increases blood flow to the brain which may improve cognitive function. It also reduces the risk of stroke
Good for the heart – dark chocolate has been shown to help reduce blood pressure when eaten in small amounts a couple times a week. It may also prevent arteriosclerosis
Good for the body – Dark chocolate is high in Potassium, Copper, Magnesium, Iron
Good for the teeth – Dark Chocolate contains Theobromine, which helps harden tooth enamel.
That’s it for today’s health lesson. Did you learn anything new?
Now on to the good stuff… the recipe for Dark Chocolate Brownies. These are fudgy brownies and are absolutely amazing. The dark chocolate adds so much depth and the texture is out of this world.
Add the dark chocolate chips, sugar, butter and water in a double boiler and melt together. Once the mixture is uniform remove from heat and pour/scrape into the bowl of a stand mixer or a medium sized bowl. Bring to room temperature.
Beat in remaining ingredients and pour into prepared baking dish.
Bake for 40 minutes then cool and cut into squares.