Why do the weekends always go too quickly? Especially when they are great weekends like the one I just had. It was typically cold, wet and grey outside, but I spent most of it inside, cosy and warm, huddled up on the sofa with my hubby. I didn’t even have to cook as our Mom invited us to dinner on both Saturday and Sunday night – bonus!
But on Sunday morning, as I lounged on the sofa sipping coffee and scoffing on Top Pot Pumpkin Doughnuts, I felt a deep pang of guilt knowing that mom would soon be elbow deep in Sunday dinner preparations.
Suddenly inspired, I decided to move my booty and make her something nice. But what could I conjure up in less than two hours from the contents of my kitchen cupboards? It was then, with a ding from my iPhone, that my prayers were answered. A two ingredient recipe for Chocolate Fudge from fellow food blogger theantiramen – perfect! Mom is a sucker for fudge – kapow! And our close friend and dinner guest for the evening is a total chocoholic – double kapow!
This recipe is so simple to make and the results are out of this world – when Mom took the remaining fudge to work the entire lot disappeared within 15 minutes!
It’s perfect for making with children and the decorative Halloween sprinkles make it the ideal treat for the Halloween weekend. If you don’t have sprinkles you can also try topping your fudge with Halloween candies and chocolates, like M&Ms or Candy Corns. Alternatively pretzel pieces, or a light sprinkling of sea salt, would add a salty, crunchy touch of sophistication for a more “adult” fudge.
Before you start making the fudge, line a small baking dish with parchment paper or foil. Once this is done, pour the condensed milk into a saucepan and put on the hob on a medium heat. Add the chocolate chips one cup at a time, stirring well, until all the chocolate chips have been added and melted into the milk.
Pour your fudge mixture into the lined baking dish and decorate with sprinkles, or your chosen toppings. I bought my Halloween sprinkles a couple of weeks ago from Target.
And that’s all folks! Simply cover your fudge and chill in the fridge for around an hour, or until it firms – the hour of waiting is quite literally the hardest part to making this recipe. Enjoy!!!
To make the Halloween Fright Night Fudge Recipe I used the following equipment:
- Tovolo® Halloween Non-Stick Baking Mat – NOW HALF PRICE!
- Tovolo® Silicone Spatula
- Cristel Saucepan
- USA Pan Square Cake Pan
UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!
Halloween Fright Night Chocolate Fudge
14 oz Can Sweetened Condensed Milk
3 Cups Semi-Sweet Chocolate Chips
Line a small baking dish with parchment paper or foil.
Pour the condensed milk into a saucepan and place on the hob on a medium heat.
Add the chocolate chips to the condensed milk one cup at a time, stirring well, until the chocolate chips are melted. The mixture should be runny.
Add the fudge mixture to the lined baking dish and top with sprinkles.
Cover and chill in the fridge for 1 hour, or until firm.
Recipe from theantiramen.com