Saturday, 22 April 2017

10:02 – It was 57F (14C) when I took Colin out at 0645 this morning, gray, damp, and foggy. We’re to have rain on and off over the next several days. Barbara is volunteering this afternoon at the historical society museum.

When Barbara was down in Elkin a couple weeks ago with Frances and Al, she bought some fudge at the general store. I’ve been wanting to try making fudge ourselves, but was put off by the memory of the last time I made it, probably 40 years ago. Back then, I used a double boiler (which we don’t have) and a candy thermometer. Temperature was critical, and the procedure was pretty involved.

But I came across various “easy fudge” recipes on the internet, and decided to give one a try this afternoon. It’s indeed pretty easy, calling only for semi-sweet chocolate chips, a can of sweetened condensed milk, and part of a stick of butter. The procedure consists of putting everything in a microwave-safe bowl and zapping it several times on medium until the chocolate is just melted.

I’m making one change. Instead of sweetened condensed milk, I’ll use evaporated milk with sugar added. The materials are pretty straightforward:

4 cups semi-sweet chocolate chips
1 cup white granulated sugar
1 12-ounce can of evaporated milk
1/3 cup of butter

And the directions are equally straightforward:

  1. Combine ingredients in a microwave-safe bowl. Microwave on medium until chocolate is just melted (5 – 7 minutes), stirring occasionally to mix.
  2. Pour mixture into a greased 9×9-inch glass baking dish and refrigerate until set.

All of the ingredients except butter are suitable for long-term storage, and that can be substituted for with a third of a cup of oil (or even water) and four tablespoons of butter powder. We’ll cheat and use the microwave, but in an emergency we could easily use a pan on the cooktop instead. I’ll post tomorrow about how our fudge turned out.

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