Wednesday, February 4, 2009
3 cups sugar
1 cup milk
1 Tablespoon butter
1 twelve ounce bag (or ~2 cups) of semi-sweet chocolate chips (or whatever you like. I LOVE the Chocolate/caramel chocolate chips that Tollhouse makes.)
* Dry-roasted salted peanuts and/or toffee
bits as desired.
Makes enough for one 8x8 pan.
Before you begin, it’s helpful to fill the sink with a couple of inches of cold water, for you will need this later. Also, have the chocolate chips and other mix-ins such as toffee bits or nuts open and ready to use. Have the pan greased beforehand as well. I use margarine or butter to grease it so it doesn't add a strange flavor to the fudge.
In medium saucepan, combine sugar, milk, and butter, and boil on high, stirring constantly for about 5 minutes. Remove from heat and set into the sink of cold water, being careful not to get water into the pan. While stirring, add chocolate chips. When the chocolate has melted in, add peanuts and/or toffee and keep stirring mixture until relatively thickened. After the fudge is well-mixed, remove from sink and pour or scrape into greased pan, and pat down to even it out. Usually I cover it with saran wrap and let it set in the fridge for a while, but that step is unnecessary if the fudge is thick enough.
Butter, Milk and Sugar