MEXICAN CHOCOLATE FUDGE
I suddenly came up with this idea and thought, "of course someone did this already!" it makes too much sense. i searched and search but no luck. so i took a chance, really it was a no-brainer, and it came out great!
Provided by lululovesfood
Categories Dessert
Time 7m
Yield 40 pieces, 10 serving(s)
Number Of Ingredients 5
Steps:
- first line an 8x8 pan with parchment paper and chop the pecans if you are using them.
- then crush the chocolate brick. you can use a blender or food processor. i simply put mine into a sandwich bag and gave a whack at it. i had some frustration built up, lol!
- after it's crushed, in a medium, glass, microwave safe bowl, add all the chocolate and sweetened condensed milk. microwave for 1 minute then stir.
- microwave again for 30 secs or 1 more minute (depending on the temp of your micro) and then stir.
- add in the pecans and vanilla at this point and give it another good stir. if your chocolate is too thick, use a tablespoon of milk to smooth it out. it will seem grainy but the 2 chocolates will marry as it rests.
- pour mixture into the pan and set in the fridge for about an hour, give or take.
- when it has become more firm and sliceable, cut into 1 inch pieces. enjoy!
Nutrition Facts : Calories 289.9, Fat 13.5, SaturatedFat 8.1, Cholesterol 13.5, Sodium 54.1, Carbohydrate 43.1, Fiber 2, Sugar 40, Protein 4.5
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