This festive and somewhat natural fudge recipe has several ingredients that can be switched around or added to, depending on a person’s diet, especially the elderly. You can take a look and get some ideas for yourself.
Fudge is never totally healthy since it has sugar and butter, but I guess you could call this one a somewhat healthy recipe – it does have some redeeming factors!
Ingredients you will need –
3 to 6 oz of semi-sweet or unsweetened chocolate, depending on your taste
1 14-oz can of Eagle Brand sweetened condensed milk
Dash of salt
1 1/2 teaspoon of vanilla
2 Tablespoons of margarine or butter
1 cup of chopped walnuts or pecans, or
1 cup of peanuts
1 cup of chopped dried apricots, or other dried fruits
1 cup of mini marshmallows
1 cup of dark chocolate chips
In a saucepan (preferably a double boiler) over low heat, melt and stir together the semi-sweet chocolate, the condensed milk, salt, and margarine or butter. If you don’t have an actual double boiler, in the past I had also used a large frying pan with an inch or so of water in it, which I set the saucepan in. This will keep anything from burning. When all melted, remove the pan from the heat. Then stir in the vanilla and any other extra dry ingredients that you will be using.
Line an 8-inch square pan with foil. Then butter the foil. Spread the mixture into the pan. Let it cool down to room temperature, then cut the pieces while it is still somewhat soft. Put the pan in the fridge and cool it for a couple hours until the fudge is firmed up. Remove the pan from the fridge and turn the foil out onto your cutting board, removing the fudge.
Fudge should be stored in a container in the fridge until you are ready to serve it.