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     KQ Chocolate Fudge

 



Above: A fresh block of KQ Chocolate Fudge has been cut into 1 inch squares.

 

Ingredients
1 14 ounce can sweetened condensed milk
1 12 ounce package semi-sweet chocolate chip morsels
1 teaspoon pure vanilla extract
1 tablespoon butter (softened to room temperature)

Recommendation: Make this recipe the day before
you intend to serve the fudge, as overnight refrigeration
is essential to success.



Utensils and Supplies
microwave safe glass measuring cup
measuring spoons
metal mixing bowl
whisk

9x9x2 inch metal pan
rubber spatula
aluminum foil
chef knife
plastic cutting board
paper serving cups (optional)



Above: Begin by lining a 9x9x2 inch, (or similar size), square pan with aluminum foil.



Above: Place chocolate chips in a large metal mixing bowl.


Above: Pour sweetened condensed milk into a glass measuring cup.


Above: Microwave the sweetened condensed milk on high power for 90 seconds; time is for a 1350 watt microwave
oven.  Lower wattage ovens will require more time.  Heat milk until it just begins to bubble.  DO NOT OVERHEAT.


Above: Pour the heated sweetened condensed milk over the chocolate chips.


Above: The warm liquid will begin to melt the chips.


Above: Use a whisk to mix the milk and chocolate thoroughly.  Continue to whisk vigorously until the chocolate
no longer looks glossy.


Above: Add the butter and vanilla extract.  Whisk well to incorporate all ingredients.


Above: When the chocolate has a matte finish appearance, pour the mixture into the foil lined pan.


Above: Use a rubber spatula to spread the fudge mixture into an even layer.


Above: Fudge is ready to be refrigerated.



Above: Place the fudge in the refrigerator for several hours, preferably overnight.


When the fudge has chilled thoroughly and is very cold, remove the fudge from the refrigerator.


Use the foil to lift the fudge out of the pan.


Above: Carefully peel off the foil.


Place the large square of fudge on a cutting board.


Above: Use a chef knife to trim the rough edges so they are straight and square, then cut the fudge into 1 inch strips.



Then cut the fudge strips into 1 inch squares.


Once the fudge is cut into squares, place pieces on a plate.  Be sure fudge pieces do not come in contact with each other.
Allow the fudge to sit out uncovered at room temperature for about 30-45 minutes.  This will help the outer layer of the
fudge dehydrate slightly.  The result will be that the fudge pieces have an ever-so-slightly crunchy outer crust.


Serve the fudge in individual decorative candy cups.  Store fudge in an airtight container at room temperature.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com

KQ CHOCOLATE FUDGE

Ingredients
1 14 ounce can sweetened condensed milk
1 12 ounce package semi-sweet chocolate chip morsels
1 teaspoon pure vanilla extract
1 tablespoon butter (softened to room temperature)

Recommendation: Make this recipe the day before
you intend to serve the fudge, as overnight refrigeration
is essential to success.



Utensils and Supplies
microwave safe glass measuring cup
measuring spoons
metal mixing bowl
whisk
9x9x2 inch metal pan
rubber spatula
aluminum foil
chef knife
plastic cutting board
paper serving cups (optional)

Begin by lining a 9x9x2 inch, (or similar size), square pan with aluminum foil.  Place chocolate chips in a large
metal mixing bowl.  Pour sweetened condensed milk into a glass measuring cup.  Microwave the sweetened
condensed milk on high power for 90 seconds; time is for a 1350 watt microwave oven.  Lower wattage ovens
will require more time.  Heat milk until it just begins to bubble.  DO NOT OVERHEAT.  Pour the heated sweetened
condensed milk over the chocolate chips.  The warm liquid will begin to melt the chips.  Use a whisk to mix the
milk and chocolate thoroughly.  Continue to whisk vigorously until the chocolate no longer looks glossy.  Add the
butter and vanilla extract.  Whisk well to incorporate all ingredients.  When the chocolate has a matte finish
appearance, pour the mixture into the foil lined pan.  Use a rubber spatula to spread the fudge mixture into
an even layer.  Place the fudge in the refrigerator for several hours, preferably overnight.  When the fudge has
chilled thoroughly and is very cold, remove the fudge from the refrigerator.  Use the foil to lift the fudge out
of the pan.  Carefully peel off the foil.  Place the large square of fudge on a cutting board.  Use a chef knife
to trim the rough edges so they are straight and square, then cut the fudge into 1 inch strips.  Then cut the fudge
strips into 1 inch squares.  Once the fudge is cut into squares, place pieces on a plate.  Be sure fudge pieces
do not come in contact with each other.  Allow the fudge to sit out uncovered at room temperature for about
30-45 minutes.  This will help the outer layer of the fudge dehydrate slightly.  The result will be that the fudge
pieces have an ever-so-slightly crunchy outer crust.  Serve the fudge in individual decorative candy cups.
Store fudge in an airtight container at room temperature.


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