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    • Wedding Catering
    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
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    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
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    • Apple Empanadas
    • Nutella Cheesecake
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    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
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    • Pasta with Cajun Chicken
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    • Blue Cheese Spaghetti Sauce
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    • Big Grilled Cheese
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    • How to Scramble Eggs
    • How to Cook Eggs
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    • The Tradition of Bibimbap
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    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
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    • Moroccan Chicken Bastilla
    • Kefta Briouat
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Guide for Making Chocolate Fudge and Chocolate Marshmallow Fudge

Here is a very quick chocolate fudge recipe with sweetened condensed milk, butter, and chocolate chips. We recommend having a double boiler for this recipe, which is really the best way to melt the chocolate in a controlled manner. You'll be combining all the ingredients at the same time, which helps make this recipe faster than most fudge recipes.
 
Here are the ingredients you'll need:
- milk chocolate chips (1 cups)
- semisweet chocolate chips (2 cups)
- unsalted butter (2 tablespoons)
- sweetened condensed milk (14 ounce can)  
- vanilla extract (1 teaspoon)
- chopped pecans (1 cup)
 
Take a square, 9-inch baking pan and grease it. You're going to line it with plastic wrap, cut out about 25 by 20 inches worth.
 
You're going to get the double boiler going and add your chocolate chips, vanilla, butter, and condensed milk. Stir as the double boiler heats the ingredients and everything melts and mixes together. Stir in the pecans.
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Now pour the concoction into the plastic-lined pan. Make sure the fudge mixture is spread out in the pan and cover the entire thing with the ends of the plastic wrap. Chill in the fridge and let it firm up. Once it has firmed up, you can cut the fudge into squares and enjoy.
 
There are many variations on this recipe. You could add dried fruit like dried cherries, raisins, or dried cranberries along with the pecans to the fudge. To spice things up a little, you could add a tablespoon of rum or bourbon when you add the vanilla extract. Instead of the pecans, you can use a cup of toasted chopped macadamia nuts or pistachios. You can toast flaked coconut in a skillet and add that to the fudge for a chocolate/coconut flavor. Take about half a cup of toffee bits and press into the top of the fudge before refrigerating it. If you'd like to go for a rocky road type flavor you can stir in a cup of miniature marshmallows and substitute peanuts for pecans.
 
Here's a bonus recipe for chocolate marshmallow fudge. The ingredients you'll need:
 
- granulated sugar (1.75 cups)
- evaporated milk (0.75 cups)
- miniature marshmallows (1.5 cups)
- semisweet chocolate chips (1.5 cups)
- nuts of some kind - walnuts, pistachios, pecans, almonds (two thirds cups, chopped)
- vanilla extract (1 teaspoon)
- kosher salt (half teaspoon)
 
Start by greasing a nine inch square pan with butter (or whatever substitute you prefer). Take a medium saucepan and add the evaporated milk, sugar, and salt. Stir everything together and let the mixture come to a rolling boil. Bring the heat down and let everything simmer for about 5 minutes.
 
Now take the saucepan off the heat. Add the nuts, marshmallows, vanilla extract, and chocolate chips. Stir everything together as the marshmallows melt.
 
Pour the mixture from the saucepan into the square pan. Spread everything out then let it sit at room temp while the fudge firms up and cools completely. Now you can cut, serve, and enjoy.
 
 

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