You know, you’ll be hating me by the end of this post.

I hate myself.

Because this struck me in the middle of the night.

Bad things always go bump in the middle of the night.

In my case it was half a pack of Lindt chocolate that I had after I baked C a chocolate Oreo cookie cake with pink icing.

But well, it did strike me that I had a perfectly good container of peanut butter, 3/4th can of condensed milk and four squares of Lindt in my fridge that I HAD TO DO SOMETHING.

I made fudge.

Here are the ingredients.

Please follow my instructions. They are very precise.

First, check if you have wax paper or baking sheet or aluminium foil or something nonsticky paper-like in your  hand. Otherwise, oil a flat container quite generously.

Next, check if you have everything. If you don’t have Lindt, use other brand of VERY DARK CHOCOLATE. Hell, you can use cocoa and oil if you fancy. Just make sure the chocolate is VERY VERY DARK. Darkness is all.

Then, pour your condensed milk in the pan where you’re supposed to make the fudge. I suggest something heavy bottomed and hardy, that can stand being scraped. I had a can when I opened the lid. But I had 3/4th when I poured it it in the pan. Please measure the amount of condensed milk you want to consume during cooking out and away before you proceed with the recipe.

Please.

Break up the chocolate (I had 50 gms) into bits and try drowning the bits in the condensed milk.

Aha! Traitors! Pelt the not drowned chocolate bits with gobs of peanut butter. I used 100 gms of creamy peanut butter. You can do better. Or worse. Your call. Entirely.

Now, bring the pan on slow heat and WHISK.

There’s no escape. YOU. MUST. WHISK.

Whisk.

Whisk.

First the chocolate shall begin the melting process.

Then the peanut butter will slowly be incorporated.

At this point stop yourself from pouring the residual chocolate-peanut butter sauce down your gullet.

Whisk.

Whisk.

Whisk.

Now you get a foaming hot dark chocolate semi-solid mass. Resembles cowpat.

Pour bubbling semi solid mass in the well oiled container, or on top of greaseproof paper. I had greaseproof paper.

Wrap carefully. Put inside fridge.

GO AWAY. And before you are tempted. Eat something else.

Oooh look, Crispy Chilli Babycorns. I adore you Hatari.

Come to MAMA!

After freezing, remove, and cut into pieces.

I’m not fanciful. And I don’t like stuff too fancy.

Okay, that’s a wrap.

Or my evening’s surprise.

Written by Poorna Banerjee

    5 Comments

  1. Rajesh 2016-06-08 at 10:26 am Reply

    yummy and delicious recipe! great and meaningful information, and helpful blog. thank you

  2. panu 2011-11-09 at 12:20 pm Reply

    Knock yourself out Storm!

  3. Storm 2011-11-09 at 12:05 pm Reply

    Brilliant! I was looking for a fudge recipe. These look amazing!

  4. panu 2011-11-09 at 11:54 am Reply

    You got cake. 😀

  5. just.a.common.traveller 2011-11-09 at 11:51 am Reply

    I demand that fudge I have intrinsic right on devouring them….I gave you those Lindt chocolates.

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