I fully realize that I should wait until Christmas or at least Thanksgiving to post a recipe like this, but I won't apologize. There has been a morning chill in the air all week here in Maine, and temperatures have dropped below the melting point, so I think it's high time we moved on from popsicles and watermelon into something a little more decadent.
A visiting Latin American Studies professor gave me this simple recipe, and I think you'll agree that her years of studying the culture truly paid off. Yum!
Nelly's Mexican Fudge
18 oz. chocolate chips
1 can sweetened condensed milk
splash of coffee
"good dash" of cinnamon and vanilla
1. Melt.
2. Line pan with waxed paper.
3. Pour mixture into pan.
4. Chill
3 comments:
one starving musician came by to say: if I had even the baking skills of a chimp i'd try this. *sigh* But as it is, I'll click over to CDbaby and look for your CD. That i can do.
j.e.
It's chilly in Wisconsin, too. Let's face it. Chocolate fudge is required year-round. I'll try it tomorrow.
Cat
Yes, I have to admit that I eat my fair share (and probably someone else's share, too) of summertime fudge, too! Let me know how it turns out.
& Thanks for stopping by, J. Anyone reading this should check out J's One Song Per Week Blog. He's starting to post one song per week...very very cool.
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