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Desserts

No-Fail Fudge

The path to creamy fudge used to be paved with meticulous cooking and constant beating. This practically foolproof recipe makes the road to perfect fudge a lot smoother.

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Ingredients

This simple fudge recipe can take any number of turns depending on the mix-ins you add to it. For the best results, use no more than two mix-ins per batch, and add no more than 1 cup total of mix-ins. Be sure the ingredients are fairly dry, not sticky or wet. Mix-ins should also be sturdy enough to be stirred into the fudge without breaking apart

Instructions

Line an 8-inch baking dish with a 12-inch square of foil; coat with nonstick spray.

Combine semisweet and bittersweet chocolate with condensed milk in a large saucepan over medium-low heat.

Cook until chocolate melts and mixture is smooth, stirring frequently to prevent scorching.

Off heat, stir in vanilla and any additional mix-ins (right). Spread fudge in prepared baking dish, smoothing the top.

Drizzle white chocolate over fudge, then refrigerate until firm, about 2 hours. Invert fudge onto a work surface, peel off the foil, and cut into 1-inch squares with a sharp knife.

To ensure even thickness, spread the fudge to the edges of the pan with an offset spatula or the back of a spoon.

To ensure even thickness, spread the fudge to the edges of the pan with an offset spatula or the back of a spoon.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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