GREENSBORO, N.C. -- In honor of National Fudge Day, Chef Nikki Miller-Ka is showing you how easy it is to make.
Dark chocolate almond fudge with sea salt
1 (14-ounce) can sweetened condensed milk
16 oz. bittersweet (60 percent cacao) or semi-sweet chocolate chips
1 oz. sliced almonds
1 teaspoon sea or Kosher salt
Line an 8x8 brownie pan with non-stick aluminum foil or a sheet of parchment paper, allowing some excess to overhang the sides. Set aside.
In a sauce pot, combine the condensed milk and chocolate chips. Put the sauce pot on low and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick).
Alternatively, place condensed milk and chocolate chips in a microwave-safe bowl and microwave for 30-45 second intervals on high, stirring in between each interval until the mixture is smooth.
Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with almonds and press them into the top of the fudge. Sprinkle with sea salt. Refrigerate for at least 2 hours until firm. Remove the fudge from the pan using the overhanging foil or parchment as handles, to a work surface. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
Makes 24 pieces
Rosemary & Lemon White Chocolate Fudge
12 oz. white chocolate chips
3/4 cup canned sweetened condensed milk
2 Tablespoons fresh rosemary,chopped PLANTERS
2 teaspoons lemon juice and lemon zest
Line 8-inch square pan with foil, with ends extending over sides. Microwave chocolate, butter and condensed milk in microwave-safe bowl on HIGH 2 to 3 min. or until chocolate is almost melted; Stir until completely melted.
Add chopped rosemary and lemon juice; mix well. Spread into pan. Refrigerate 2 hours or until firm.
Use overhanging foil as handles to lift fudge from pan before cutting to serve.
Makes 24 pieces.