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
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.
ReplyDeletej.e.
It's chilly in Wisconsin, too. Let's face it. Chocolate fudge is required year-round. I'll try it tomorrow.
ReplyDeleteCat
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.
ReplyDelete& 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.