White Chocolate Fudge
Which begs the question... I wonder about the sweet baby that would be created if George Clooney and I got together to make sweet, sweet, sweetness. (Hey, I couldn't say what I was really thinking... this is a family blog!)
Ok, gather all these things. By all, I mean less than five ingredients. Yup, that simple!
1 can sweetened condensed milk - (hello there gorgeous, come to Katy!)
1 teaspoon pure vanilla extract
2 cups white chocolate buttons
3 tablespoons unsalted butter, at room temperature, plus more for greasing the pan
**You can switch this recipe around as much as you like... change the white chocolate for milk or dark or a mixture, swap the vanilla for orange or cinnamon or mint or kahlua... mmm... throw in some chopped macadamias, whatever you like!**
Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of baking paper, allowing 5cm to hang over the side.
In a medium glass or stainless steel bowl (I used my new Pyrex bowl, purchased from Myer today on sale for $14, down from $42, yay for proper Pyrex!), combine the condensed milk and vanilla. Stir in the chocolate button and butter. Put the bowl on a saucepan of barely simmering water and stir until the chocolate has melted and the mixture is smooth, usually about 6-8 minutes. (Add nuts at this point if you like them.) Using a spatula, scrape the mixture into the buttered pan and smooth the top. Refrigerate for at least 2 hours until firm.
Holding the edges of the baking paper that are hung over the pan, lift the fudge out of the pan and onto a cutting board. Peel off the baking paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container for 4 days or freeze for longer, that is, if you don’t eat all of it while standing in the kitchen.
Happy Easter!
Sounds devine! Have never made fudge before but will have to give this recipe a try x
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