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Chocolate Lovers’ Fudge

There’s no fudging this recipe—and why would you want to?

by Jean Hecker

My sister Linda’s e-mail may be, but that doesn’t mean that she can’t bake. I wait every summer for her key lime pie and if I’m lucky, I get her ricotta cookies at Christmas.

Her favorite treat is fudge. She likes Shriver’s pistachio fudge and almost every time after her slice of Manco and Manco’s pizza she hits Shriver’s for the fudge.

Favorite Fudge

  • 1 14-ounce can of sweetened condensed milk
  • 1 12-ounce bag of semi sweet chocolate
  1. Line an 8 x 8 pan with parchment paper with the paper edges hanging over the sides.
  2. Melt chips and milk in a heat-proof bowl over just simmering water and stir slowly until smooth. Pour into prepared pan, leveling the top.
  3. Chill for four hours then cut into squares and enjoy.
  4. Feel free to add chopped nuts of your choice, if you wish.

Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.

Food for Thought