NOT SO SWEET FUDGE-- MICROWAVE QUICK
I am a chocoholic. But can't eat much in the way of carbs. So most sweets, including baked goods are out. I came across a recipe for Chocolate Ice Cream without an ice cream freezer in Cook's Country Magazine. Looked great, simple, and had my mouth watering. I have tried 3 different ice cream freezers (even a fancy gelato maker) and never been happy with the results. I was so impressed with what looked like a great recipe I had to try it. Well, I wasn't that happy with it. Perhaps because I didn't use semi-sweet chocolate. I used 70% Scharfenbargers. I have stayed away from Sweetened Condensed Milk, again because of the carbs. Most fudge recipes call for all kinds of sugar. But I was trying to make ice cream and the only sweetener with a fair amount of cream was the SCM. So ...to make a long story short. The base for the ice cream was FANTASTIC FUDGE not too sweet, creamy, with excellent chocolate flavor that was very satisfying. (I know, why not just eat the chocolate?--too bitter, go figure). So here is the base recipe. I use instant espresso, which greatly enhances the chocolate flavor. Cook time is refrigeration time. I haven't tried variations yet, but that should be pretty easy. UPDATE: unsweetened bakers chocolate works well; tried orange rind and orange extract with excellent results.
Provided by godbreathed01
Categories Candy
Time 25m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve ESPRESSO in HOT WATER; add VANILLA; set aside.
- put CHOCOLATE in medium sized microwavable bowl (I use ceramic). Mic on high at 30 second intervals until melted, smoothing with rubber spatula as needed.
- add SWEETENED CONDENSED MILK and stir until smooth.
- add ESPRESSO-VANILLA mixture; stir until smooth.
- stir in NUTS if using.
- This will be velvety smooth. Press into a small flat pan 6x6 or so. Let sit until firm. REfrigerate if hot outside. about 1 hours Doesn't make alot. But great for a chocolate fix.
- I usually eat it the same night.
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