May 17
Easy Chocolate Fudge with PretzelsLeave a comment

It has been a long time since I have shared a fudge recipe. One of my very favorite things about fudge is that reminds me of all the wonderful summers that we spent vacationing as a family in Stone Harbor. It not only floods back memories, but at this time of year it gets me excited for the end of the school year and summer vacation. There is only 19 days of the school year left (not like I have a countdown or anything). I am looking forward to longer days and days spent at the beach.

I recently made this fudge for my coworkers and many of them raved about it. As the title states, it is easy. All you do is combine the chocolate with a bunch of other simple ingredients and you let the heat do the work. You end up folding in some chopped pretzels to get that nice balance of sweet and salty. The fudge is finished off with some more chopped pretzels which makes for a pretty appearance. A little piece goes a long way, so I suggest making this for a crowd. Just do it.

Easy Chocolate Fudge with Pretzels

Ingredients:
  • Nonstick cooking spray
  • 2 tablespoons unsalted butter, cut into small pieces
  • 3 cups semisweet chocolate chips (16 ounces)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine salt
  • 2 1/2 cups roughly chopped miniature pretzels

What you’ll do:

Prepare an by spraying an 8-inch square baking pan with cooking spray and line with parchment paper, leave a 2-inch overhang on all sides.

In a medium heatproof bowl set over a pot of barely simmering water, combine butter, chocolate chips, condensed milk, vanilla, and salt. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, about 8 to 10 minutes. While the mixture melts, prepare your pretzels by giving them a rough chop.Remove the chocolate mixture from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top of the fudge; press the remaining 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares

Source: Everyday Food

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