Five Minute Fudge

    1 pound chocolate (milk, dark or white)
    3 tablespoons butter
    14-ounce can sweetened condensed milk

    1. Line an eight-inch square pan with parchment paper. The paper should overlap
    the pan by two inches on all sides. Wax paper can also be used but should be
    sprayed with a non-stick spray first.

    2. Place the chocolate and butter together in a microwave safe bowl. Melt (in
    microwave) at 30 seconds intervals and stir after each 30 seconds to prevent
    burning. If you feel hot spots on the bowl reduce the cooking time. This can also
    be done on the stovetop in a double boiler. When the chocolate mixture is melted,
    stir in the sweetened condensed milk. Blend with a wooden spoon until the mixture
    is a uniform consistency. Pour mixture into the prepared pan.

    3. Place the pan in the refrigerator until set. When the fudge is firm, grab the edges
    of the paper and remove the fudge from the pan by lifting out the paper. Cut the
    fudge into squares. Store them in layers, separated by paper, in an airtight
    container in the refrigerator for up to two weeks.
                     Caramel Sauce
    1 3/4 cup sugar
    1 cup light corn syrup
    1/4 cup water
    1/4 cup butter
    12 oz. can evaporated milk
    1 teaspoon vanilla

    Cooking Time is approximately 20-30 minutes

    ** You will need a candy thermometer for this recipe

    1. Mix corn syrup, sugar and water in a large saucepan. Insert candy
    thermometer and cook to 250 degrees. The sugar mixture will become a clear

    2. Melt butter, adding it to the sugar mixture in a slow steady stream while stirring.
    Bring heat up to 270 degrees.

    3. Stirring constantly add milk in a slow steady stream. Be careful it may start to
    burn at this point, the constant stirring will keep it from burning. Mixture will begin
    to turn a caramel color. While stirring, bring heat back up to 230 degrees.

    4. Remove from heat and add vanilla. Let caramel cool slightly.

    If sauce becomes too thick, heat in microwave and add more milk until you
    achieve your desired consistency.
                    Hot Fudge Sauce
    1 pound chocolate (milk, dark or white)
    1/2 cup evaporated milk ( you can also use heavy cream)
    1/3-cup water (you may substitute your favorite liqueur, or half water and half

    1. Chop the chocolate into small pieces and set aside

    2. In a double boiler heat milk and water. Add the chocolate and stir until
    completely melted. Use a whisk to stir and dissolve any remaining small pieces. If
    the sauce is too thick you can add more milk. If it is too thin add more chocolate
    until you reach desired consistency.

    3. Serve warm over ice cream or fruit. Use it as a dip for Fondue. Store in
    refrigerator. Leftovers can be reheated..
Fudge Factory Farm
2860 High Hill Rd.
Placerville, CA 95667


(530) 644-3492

Copyright © 2005 Fudge Factory Farm, Placerville, California