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Two teaspoons of chocolate chip cookie dough
1 tablespoon of chopped nuts (facultatif, such nuts or pacanes)
1/4 cup of sweetened condensed milk (facultatif, for extra creaminess)
Instructions:
Put the grill in the oven:
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Cover a rectangular 8 × 8-inch piece of parchment paper with tape or lightly greasing it. Do not.
Collect the sugar mixture:
In a medium-sized casserole, combine the crystallized sugar, unsalted butter, whole milk, cocoa powder, and salt. It should be stirred well.
Bring to a boil by continuously stirring until the mixture boils.
After around 4 or 5 minutes of boiling without stirring, remove from heat.
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Saufiller avec du chocolat et de la vanille:
Pulverize the chocolate chips, vanilla extract, and sweetened condensed milk (if using) and whisk them into the hot mixture immediately.
Attaquez le mélange à nouveau lorsque le chocolat est entièrement fondu.
The addition of faculty members:
If you’re adding nuts, stir them into the mixture until they’re evenly distributed.
Choisissez le fudge :
Transfer the fudge mixture to the prepared baking dish and spread it out evenly using a spatula.
Allow the fudge to cool at room temperature for about 1 to 2 hours, or until it is taken. Placer le dans le frigérateur permettrait une prise plus rapide.
Cutting and serving:
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