Easy Milk Chocolate Fudge

I make a lot of Saskatoon Berry & White Chocolate Scones for the Market. Last time I ran out and placed my order, I mistakenly ordered 4 - 5 kg boxes of milk chocolate rather than white chocolate. Now I have all this in my pantry.

This is creamy and rich just like fudge should be and just in time for your Christmas baking. If you have any other favourite recipes for milk chocolate I would love to get your ideas. Just leave a comment here.

Milk Chocolate Fudge

Gourmet  | February 2007

    1 1/2 pound fine-quality milk chocolate, chopped

    6 tbsp unsalted butter

    22 oz  sweetened condensed milk (2 cans)

    1 teaspoon salt

Line bottom of an 9 x 13 inch baking pan with parchment paper or wax paper.

Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth.

Pour into baking pan and chill, uncovered, until firm, about 4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into 1-inch squares. Serve chilled.  (I cooled this at room temperature overnight. It is much easier to cut and remove from the parchment paper when chilled)

White Chocolate Bark with Dried Cranberries and Pistachio

 

 

This is my first bit of Christmas baking.  Well, it is so easy.  I used couverture white chocolate, melted it gently and folded in chopped dried cranberries and chopped salted pistachio nuts.  You don't have to be too exact on the measurements.  I felt that I had way too many cranberries and nuts so I just added another layer of melted white chocolate.  It takes a long time to set up.  I left it over night.  It looks delicious and also tastes delicious.

I have packaged it for the Christmas Market.