Happy President’s Day weekend to all my American readers. I’m going to admit that until 2 days ago I had no clue it was President’s Day today; in fact, I wished one of my friends a happy Martin Luther King day until I looked that up and realized I’m a month behind. Oops.
I haven’t really been in the holiday mindset since I have 5 hours of class today. Still, I don’t need an excuse to spend all weekend making desserts so that’s what I did.
I can’t count the number of times I’ve posted this fudge recipe, so we’re just going to call this a “double take”. It’s one of my favorite desserts to make because it’s easy and delicious; you probably already have all the ingredients.
I’ve had readers make this without the added sugar or substituting coconut oil for the butter and I hear it works great. I haven’t tried either of those substitutions, but I have made it with coconut milk and Earth Balance margarine and it comes out terrific that way, too.
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients(Makes 16 servings):
- 1 cup semi-sweet chocolate chips
- 1 4oz stick butter
- 1/2 cup powdered sugar
- 1/4 cup milk(or non-dairy substitute)
- Melt together the chocolate chips and butter.
- Sift in the powdered sugar and pour in the milk. Mix until completely uniform.
- Pour the hot fudge into a 6 x 6 pan. Refrigerate until the fudge sets.
- Cut into 1 1/2 inch squares(this might be easier to do if the fudge has softened a bit) and serve slightly chilled.
I hope you don’t wait for the next holiday to try this one out.