First of all, Happy New Year!
It's crazy how fast the holiday season went, and now here we are in the stark-mantled, bare-branched, chill-breezed letdown of January. Have some chocolate.
Second, guess if Santa brought me an unexpected-despite-heavy-hints new camera for Christmas? Yes, yes, he did. So my photos may be improving...eventually. First I have to get through the backlog of good things I still want to post but used my old camera on. Then I have to figure out how to use my new awesomeness. Then I should probably take a class or something. Like I said...eventually. But I did photo this easy fudge New Year's morning with it. Perfect morning light always helps.
Pretzel Fudge (print recipe)
Nonstick cooking spray
2 T unsalted butter, cut into small pieces
3 cups semisweet chocolate chips (16 ounces)
1 can (14 ounces) sweetened condensed milk
1/2 tsp vanilla extract
1/8 tsp fine salt
2 1/2 cups roughly chopped miniature pretzels
3/4 cups peanuts, optional
1. Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
2. Place butter, chocolate chips, condensed milk, vanilla and salt in a medium heatproof bowl set over a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels (and peanuts, if using.) Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares. (Store in an airtight container up to 2 weeks.) Makes 36
Recipe from Everyday Food, June 2011