be a better person: really easy chocolate fudge with toasted walnuts

I know, what am I doing posting another sugar-fueled recipe shortly after posting about this cake? Well, I tried to stay away from candy-making in January, I mean, this is the time for a bit of dietary restraint, whole grains and all of that I'm-going-to-be-a-better-person-than-the-kind-of-person-that-eats-fudge-in-mother f*cking-January! But then again, I didn't make this recipe for me. I made it to give to someone else, so making fudge in January is perfectly acceptable since I'm being totally selfless and isn't that part of every one's plan to be a better person in 2008?

And to set the record straight, I'm not really one of those people who get obsessed with fudge. I pretty much get my fill after 1 bite since it's sweeter than all get out. But then I made this fudge...and oh, boy, didn't a little part of me get a bit sad when I realized that I had to give away this delicious concoction of condensed milk, chocolate and butter. Yes, this fudge is so incredible and so easy to make that it's taking all my restraint not to whip up another batch. You see those fudgy bits in the photos? Those were the ugly corner and edge bits that didn't look good enough to give away. However, those were the nibbly bits that definitely made it into our mouths.


really easy chocolate fudge with toasted walnuts
300 ml can of condensed milk
2 T butter
350 g milk or dark chocolate chips (I combined a mix of the two)
1/2 c - 3/4 c walnuts, toasted* & roughly chopped

1. In a double boiler (bain marie or microwave is acceptable too), melt the chocolate chips, butter and condensed milk together, scraping the sides and stirring occasionally.

2. Meanwhile, butter a 8x8 pan and lay in a sheet of waxed paper or parchment paper.

3. When chocolate mixture is melted, remove from heat and add in walnuts. Mix to combine and then pour chocolate into prepared pan. Smooth over the top with a rubber spatula. Let cool and then refrigerate for at least 4 hours until firm. Cut into 1 inch squares.

* To toast walnuts, simply spread out some halves onto a cookie sheet and place in the oven over low heat (200-250 degrees). Shake the pan every once in awhile to check on things, but they should be ready when the skins are golden and fragrant, about 20 minutes or so.

fudge-a-licious

Love and leftovers can make you do the darndest things. Cornelius loves ice cream. So much so that he once was tempted to officially change his middle name after his most favorite dessert. I'm so glad he didn't. I think we both would have died of embarassment at our wedding ceremony if the officiant had said, "Do you, Cornelius Ice Cream Bergen, take this woman to be your wife..." Indeed!

When it comes to ice cream, I'm more of a purist. I like my ice cream hard and icy without much fuss or muss. And while I appreciate the asthetic retro charm of a nicely composed sundae, I can do without the overly sweet sauce and day-glo cherry. Cornelius, on the other hand, keeps his sweet tooth at the ready all the time. So when I had a small amount of leftover whipping cream in the fridge, I figured I would do my best to meet his sweet tooth half way. Spying a recipe from Entertaining for a Veggie Planet, I figured I would do my best to make an ice cream topping worthy of the prettiest ice cream sundae. Although, I made a few changes to the recipe to cut down some of the fat and sugar, the recipe didn't suffer from the changes. Cornelius downed his first bowl in record time and while eating his second bowl of hot fudge topped ice cream, demanded that we buy larger bowls! Rich, sweet and guaranteed to satisfy any sweet tooth.

world's best peanut butter - hot fudge sauce
Recipe adapted from Didi Emmons' Entertaining for a Veggie Planet

1/4 c heavy cream
1/4 c milk
2 T unsalted butter, cut into small peices
1/4 c sugar
1/4 c brown sugar
1/2 c good quality cocoa powder
1/4 c natural crunchy peanut butter
pinch of salt

1. In a heavy saucepan, heat the cream and butter over medium heat. When the mixture simmers, add the sugars and stir until dissolved.

2. Reduce heat to low and add the cocoa powder, peanut butter and salt. Whisk until smooth. If you find it too thick, add some more milk and combine until smooth. Remove from heat. Serve immediately or keep warm.

This sauce can be kept for up to 3 weeks in the fridge. Reheat in microwave or in a heavy saucepan over low heat, adding water if too thick.