Reprinted from June 2021
Am I the only one that gets a hankering for “out of season” foods? I think not. So when a friend said they were making “Freedom Fudge” to share at an Independence Day gathering, my eyes lit up and my mouth watered.
And besides, as someone who grew up in a coastal town, summer tourism and fudge shops are pretty synonymous. But you don’t see fudge recipes circulating much in the summer time, they usually show up in our feeds around Thanksgiving. I mean to change that with this post!
This quick-fudge recipe, that makes a plate-full of rich little morsels in a jiffy, calls for only 3 ingredients.
It’s so quick and easy, you can make them any day of the year and the recipients will almost certainly erupt in smiles of gratitude.
My friend dressed them up for the 4th of July by drizzling melted white chocolate over the top and adding some red, white, and blue sprinkles. That seems like a lot of work to me, but if you want to, go ahead!
Ingredients:
1 12oz package semi-sweet chocolate chips
1 14oz can sweetened condensed milk
2 Tablespoons unsalted butter
Directions:
Place sweetened condensed milk and butter in saucepan and heat on stovetop on medium heat until butter is melted.
Turn off heat and add chocolate chips, stirring until melted and mixed thoroughly.
Pour into 8”x8” baking dish lined with waxed paper.
Chill in refrigerator 3 hours or over night.
Cut into squares and serve.
