Mmm, nothing about this sounds bad. My sister emailed this recipe to me and the same day I was out buying ingredients. This version of fudge uses sweetened condensed milk, unlike the other way to make fudge – with marshmallows. I haven’t done the marshmallow version lately, but my recollection of it is that it turned out dry and crumbly. Don’t get me wrong – I’ve tried other people’s fudge that used marshmallow and it was awesome – the issue was my execution. Maybe I’ll try that version in the future, but for now…
Ingredients:
1 (18 oz.) jar peanut butter, crunchy or creamy
1 (12 oz.) bag chocolate chips, milk or semi-sweet
1/4 tsp. almond extract
1 (14 oz.) can sweetened condensed milk
Directions:
Line an 8″ square pan with aluminum foil, extending the foil over the edges of the pan. Spray lightly with cooking spray.
Place peanut butter and chocolate chips in a medium-sized microwave-safe bowl. Microwave on high 1 to 2 minutes, stirring occasionally until melted.
Stir in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces.
Variation:
I personally don’t have a microwave-safe bowl that would accommodate all those ingredients, but I do have a double boiler. It takes a little longer (around 10 minutes or so), but it works well. So if you’re using a double boiler, have the stove heat on medium-high, and try to have the chocolate chips touching the surfaces of the pan as much as possible. Once the chocolate is melted and incorporated well with the peanut butter, take off the heat and then add the milk and extract.
Veronica Baggs
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