Easy Fudge Recipe
- 3 cups semi-sweet chocolate chips
- 1 (14 ounce) can of sweetened condensed milk
- 2 tablespoons butter
- 1 cup chopped walnuts or pecans (optional)
- Line an 8-inch baking dish with parchment paper, leaving and overhang for easy removal. Set aside.
- Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan and place over medium heat. Stir continuously until the chocolate chips are fully melted and the mixture is smooth.
- Remove from the heat and scoop the mixture into the prepared baking dish. Spread around into one even layer.
- Refrigerate for at least 3 hours . Remove from the pan using the overhang from the parchment paper . Slice the fudge into pieces. Store in an airtight container in the refrigerator for up to one week.
- 1 cup pure maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 cup cashew butter
- 6 tablespoons of arrowroot powder
- 2 teaspoons pure vanilla
- 1/2 teaspoon of fine sea salt
- 12 ounces unsweetened baking chocolate (100 percent cacao chopped)
- 1 cup of pecans
Line a 9 by 13 inch baking pan with parchment paper and leave flaps hanging over the side of the dish for easy removal. In a saucepan over medium-low heat, combine the maple syrup, coconut sugar and coconut oil. Stir until the sugar melts and the mixture is liquid, about 5 minutes. Whisk in the cashew butter, arrowroot powder, vanilla, salt, chocolate and nuts. Add the arrowroot powder last as it will begin thickening quickly once the powder is added. Continue stirring over low heat until the chocolate melts and everything is well blended, about 5 minutes more. Pour fudge into the prepared baking dish and smooth the top with a rubber spatula. Chill in the refrigerator until set, about 6 hours. Cut into squares, store in air tight container in the refrigerator.
Here are a couple of pastel paintings that I completed in the last couple of weeks.