I love baking. Cooking, I’m not bad at but definitely have a lot of room for improvement. Not so with baking. I love it and this time of year, I practically foam at the mouth at the possibilities of what will come out of my oven. It’s for this reason that I try not to keep too much baking stuff on hand or I would be baking all year round and would turn into a stick of butter. I eat healthy most of the time but when it comes to baking, it’s go hard or go home. Evidence being the $110.00 I spent on baking ingredients last week. I think hubby is still mad at me. I can’t say I blame him.
One of my favourite things to bake that is a guaranteed hit is mint chocolate fudge. It’s simple, easy and a little goes a long way. It’s also fairly economic. I made for my wedding guests as their favours. It’s wonderfully sweet and the cooling mint flavour makes it the perfect treat post meal. It’s very portable so it’s also good for potlucks and work events. All you need are a few simple ingredients and some arm muscle to turn the mixture.
You start by slowly melting your mint chocolate chips over low heat (if you’re more sophisticated that me, you can set up a double burner to do this) until the chips are silky smooth. If you’re worried about the chocolate burning or sticking to the bottom, melt a tablespoon of butter to start. Turn constantly until there are no lumps left. Takes about 5 or so minutes. Whatever you do, keep the heat on low!
Next, you add in the sweetened condensed milk. This is what gives it the richness you want in a dark fudge. Make sure it is fully incorporated before you start adding the icing sugar. I leave the pot on the stove but turn the heat off.
Next is the icing sugar. Make sure there are no lumps in it before you start or you’ll end up with lumps in your fudge. I add it in about 1/4 cup at a time to avoid a big cloud of icing sugar hitting my face when I incorporate it. This is where you’ll need a good sturdy spoon and some arm muscle. As you add in the sugar, the mixture gets really thick and harder to turn but keep at it until you’re left with a velvety smooth texture.
Pour it into a square pan lined with wax paper or aluminium foil. I like to cover it with another piece of wax paper and use a wooden roller to smooth it out. You can try and do this with a spatula but it’s very sticky. Pop it in the fridge for a few hours until it’s firmed up and proceed to lick the pot. (for reference, I’m showing a 9×13 pan because I doubled up the recipe. Like I said…this stuff is popular!).