HAPPY MONKEY DAY!
It really is 5-Minute Fudge!
Before you start, line a pan with parchment paper. The recipe says a 6-8-cup loaf pan (9″ x 5″) but I didn’t have one, so I used a square pan and the fudge was shorter than Emmy’s, which was fine, because it’s RICH, because fudge.
Heat 16 ounces of 60% chocolate chips (Emmy recommended Ghirardelli, so that’s what I used, except my package was only 10 ounces, so I made up the difference with semi-sweet off-brand). Emmy recommends — and I followed her recommendation — to heat the chocolate in the microwave in a 4-cup measuring cup in 30-second increments, stirring well after each 30 seconds.
Add 1 teaspoon of vanilla extract.
Add 1/8 teaspoon of salt (I used Kosher salt)
I added a buncha chopped pecans, because of course I did.
Mix that all together and then — AND ONLY THEN — stir in 14 ounces of sweetened condensed milk. It starts to thicken IMMEDIATELY.
Scrape it into your lined pan, put another piece of parchment paper over it, and press it down evenly and into the corners.
Emmy suggests sprinkling the top (and then pressing down) various toppings, but I just went with the pecans IN the fudge.
Cool it until it’s firm, and cut it into pieces. I cut mine into LITTLE pieces.
SO GOOD, and just that quick!
A WRITING PROMPT FROM ME TO YOU: Something only takes five minutes, but is spectacular.