What the Fudge? (Ghirardelli Classic Fudge)

Happy Mother’s Day!  I mentioned yesterday that you could totally make some blueberry muffins to give to Mom in bed this morning.  If you dropped the ball, fear not!   It’s not too late.  You could make her some fudge instead.  This was actually the first time making fudge for me and I will shamelessly admit that I got the recipe right off the back of the chocolate bar.  But hey, if Ghirardelli doesn’t know chocolate I don’t know who does.  However, if you want to go for a more economic option I’m sure that any brand of chocolate would serve perfectly well to make fudge.  I was amazed at how simple the recipe was, so even if you’re not great at baking you can still make great fudge.  You don’t even need an oven!


2 ounces Ghirardelli 100% cocoa baking bar
2 cups Semi-sweet chocolate baking chips
1/2 cup sweetened condensed milk
1/2 teaspoons pure vanilla extract
1 cup chopped pecans or walnuts


Line an 8-inch square baking pan with waxed paper. Place chocolate chips, bittersweet chocolate, and sweetened condensed milk in a double boiler over hot, but not boiling, water. Stir the mixture occasionally until the chocolate has melted. Stir in the vanilla extract and nuts. Spread fudge evenly in prepared baking pan. Refrigerate for 2 hours, or until firm. Cut when cool and firm. Store uncovered in the refrigerator.


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