Sunday, February 03, 2008

Chocolate for your Valentine...Even when You're in a Pinch for Time!

It seems that chocolate is the going post topic these days! I'm not entering the contest so many people are but...many moons ago (i.e., around Christmas!), my mom printed off a recipe she wanted to try. What was this recipe? None other than Rachael Ray's Five-Minute Fudge. I had seen her prepare in on Oprah (which I think is where Mama had seen it as well) and thought that it would be a fun recipe to try. We didn't do too much adding to it and did not do the lovely wreath that Rachael does, but this fudge turned out okay. Really, my only "problem" with it was that the butterscotch morsels didn't melt! I don't know if they have a higher melting temp than the chocolate or what, but I think we were in a rush to go somewhere, so I didn't have time to wait! As I've mentioned several times here before, my dear brother does not like nuts in his foods. Thus, being the wonderful sister that I am, I constructed a cute little double-sided aluminum foil pan to make some fudge without nuts just for him. How grateful was he? He didn't even eat more than one piece of the fudge!!! Oh, well. I think the unmelted butterscotch threw him off, as they did look like little peanuts! All in all, this was a pretty good recipe, but it doesn't hold a candle to Dr. McMath (who DOES teach math at Mississippi College!) fudge, does it Daddy? We STILL need to get that recipe, so I can make it! If you have a Valentine who likes chocolate, this would be an easy treat to make for them next week. If they prefer white chocolate, I think that a white chocolate, pistachio, cranberry fudge would be delicious!
Five Minute Fudge (adapted from Rachael Ray)
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped pecans
8X8 cake pan, lightly greased with softened butter
Place a heavy pot on the stove and preheat it over low heat.
Add chips and milk and stir until chips are melted and milk combined. Stir in vanilla and remove fudge from heat. Add nuts and stir in immediately. Spoon fudge into pan and make smooth.
The fudge will set up almost immediately. Chill covered in the refrigerator and slice fudge into SMALL squares when ready to serve, a little goes a long way.

9 comments:

Faery said...

Claire thanks for dropping by my blog and your kind words.You know I love chocolate and this fudge looks delicious ;)

Peabody said...

Mmmm, fudge with butterscotch chips in it too. Now that is a good idea.

Emiline said...

What a good sister you are! Too bad he didn't eat more.
My family is weird about nuts, as well. They don't really like them in baked goods.
How wrong is that?

gail@more than a song said...

That is curious about the butterscotch ones not melting; I think it would be great if all the chips were melted and gooey in it!

Annie said...

I think I would like the butterscotch chips in it. There's more texture and flavor that way.
I like your aluminum foil pan. (I make them too). HAHAHa!

Cakelaw said...

That fudge looks great - I'll gratefully have your brother's share.

Claire said...

Faery - Thanks! It was pretty good.

Peabody - I guess it helps deepen the flavor because you didn't taste and think..."Oh, this has butterscotch in it."

Emiline - Too bad...he did miss out. I dont understand the nut thing!

Gail - I thought it was interesting...and annoying! Wish they would have all melted.

Annie - sometimes, home done pans are all you have to work with!

Cakelaw - :-) I'll try and remember that next time. ;-)

Tiffany said...

Thanks for posting this! I saw her make it on Oprah too, and had always meant to look it up...

Nirmala said...

Yummo! Everyone's in the chocolate mood I see!