Posted first on my other blog, katwritesfood.  I stopped making fudge at Christmas because we stopped eating anything with GMOs, and so many recipes for things like fudge were full of very nasty things.  But I discovered organic Sweetened Condensed Milk, so the tradition continues!

I made two variations on my basic recipes:

WALNUT FUDGE

12 oz organic milk or
semi-sweet chocolate chips
1 can organic
sweetened condensed milk

Put into double boiler and melt.  Add, mix, and immediately remove from heat:

1 t organic vanilla
1 t salt
1 c chopped walnuts and
~ two dozen whole halves to top!

Mix and pour into 8×8-inch pan with waxed paper.
Cool in fridge, cut, and store in the fridge.

COFFEE FUDGE

2/3 c Creme de Cocoa or Kahlúa
1 T instant espresso

Place into double boiler and warm to begin to evaporate the alcohol;  cook down until it is half the volume.  Add:

12 oz organic bittersweet or
semi-sweet chocolate chips
1 can organic sweetened condensed milk

Melt.
Add items below, mix, and immediately remove from heat:

1 t organic vanilla
1 t salt
1 c toasted almonds and about two dozen whole to top!

Mix and pour into 8×8-inch pan with waxed paper.
Sprinkle top with larger sized salt (optional, but so good).
Cool in fridge, cut, and store in the fridge.

Always organic or non-GMO, humanely raised.  It matters!

Aquabee Super Deluxe 9×9-inch (of course, a lunar number)  journal with a Platinum Carbon pen and ink; and  Daniel Smith, Holbien, Sennelier and QoR watercolor paints.

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