Fudge. One of the world’s simplest desserts. And one of the best. Good fudge melts in your mouth. It’s smooth and rich. It leaves you feeling unsatisfied, beckoning you for another bite. And if you’re not careful, you’ll give in to those urges for seconds and thirds. Or fifths. (Okay, maybe that’s just me.)
My husband and I are starting a remodel. Currently it’s just a half bath. But trying to agree on what we want in this half bath has created a lot of consternation. And stress. And anxiety. He wants modern. I want traditional. He wants funky bright lights. I want soft and subtle. He wants to watch YouTube videos on how to tile a floor so he can do it himself. I want to hire someone who knows what he’s doing. Who knew remodeling a tiny bathroom would lead to such strife?
I solve my problems by making food. Especially sweets. They seem to help assuage the situation, and this one is no exception. This fudge is everything you want it to be. And then some. You’ll eat the whole pan if you aren’t careful. That’s why I am making another batch for hubby. I am pretty sure I can get him to change his mind about tiling the floor himself if he’s in the middle of eating fudge. It’s easy to persuade someone when they have a mouthful of food, right? (I’ll keep you posted on the progress of this said bathroom. Currently we have the wallpaper off. But that has been that way for 6 months. We move fast.)
Mocha Chocolate Fudge
Prep Time: 10 minutes
Total Time: 2 hours
Serves: about ½ pound
1 c semi-sweet chocolate chips
⅓ c + 1 T sweetened condensed milk
Pinch of kosher salt
½ t vanilla extract
2 t espresso powder
Line an 8×8 pan with parchment paper or aluminum foil and have the ends hang over the pan a little. (It makes it easier to lift out.) Set aside.
In a double boiler, melt the chocolate. Stir a few times to make sure there are no lumps. (Alternately, you can melt in the microwave at ½ power every 30 seconds until melted. Be careful not to burn the chocolate.)
Remove from heat and add the sweetened condensed milk, salt, vanilla, and espresso. Stir until smooth.
Pour into prepared pan and place in the fridge until firm, about 2 hours. When ready to serve, lift fudge out with overhanging parchment and place on cutting board. Cut in bite-size pieces.
Store any leftovers in an airtight container for up to 3 days.