Fudge

Though not just a southern dessert Fudge is pretty darn popular here. (Most famous on Mackinac Island in Michigan.) It's seen in almost every confectionery shop between my house and uptown. So when Ty started working at a store that's right next to a fudge shop it's pretty much been all he's talking about. It wasn't until he turned to me one day in the kitchen and said, "Can you make fudge?" that I replied with, "Um, I haven't before but sure, yeah, I can make fudge."
Oh google, how I love you so. After a quick bit of research I turned up with a recipe that did not include corn syrup (I've never used it before and wasn't sure about it.)

Here's how the recipe read:

3 cups milk chocolate chips
1/4 cup butter
14 oz. sweetened condensed milk

Combine all ingredients in a microwavable bowl and nuke until nice and smooth, then pour into a greased 8x8 pan. Put in refrigerator to cool.

Here's what I actually did:

3 cups milk chocolate chips
1/4 cup butter
14 oz. sweetened condensed milk
1 tsp. vanilla extract

Combine chocolate and butter over a double broiler and then slowly add in condensed milk adding vanilla last. Warm until smooth and then place in an 8x8 greased pan. Refrigerate until cool. (About 3 hours.)

This is how it all turned out. I'm not a fan of nuts in my food but I did sprinkle some chopped walnuts on top of half for Ty. Here's what we learned:

1. Don't be impatient or it won't all melt totally.

2. You know better than to refrigerate chocolate because you can never pull it out to room temperature again. (Joline taught me that way back when she worked at the chocolate shop!) So I knew better but I'm a stickler for at least following most of the recipe.

3. 1 full tsp. of vanilla extract might be a little much for this batch so next time a little less.

I'll get you an update the next time I make it and let you know how it turns out!