It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers here.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is EASY CHOCOLATE “CHERRY” FUDGE.

This “cherry” fudge actually tricks your palate. What’s the trick? I tweaked the fudge recipe on the package of semi-sweet chocolate chips by using almond extract. Blended with the semi-sweet chocolate, it tastes like you’re eating cherry fudge. Although, if I want true chocolate cherry fudge, with yummy cherries inside, I can have that too.  It’s just another tweak to the recipe. I love experimenting!! The basic recipe is fast and easy and the flavor combinations are limited only by your creativity.

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 4 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox!  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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EASY CHOCOLATE “CHERRY” FUDGE
[2 pounds]

18 oz. semisweet chocolate chips (@ 3 cups)
1 can sweetened condensed milk (NOT evaporated milk)
dash salt
½ to 1 cup chopped nuts (optional, walnuts or pecans are favs)
1 tsp. almond extract

In saucepan over medium heat melt semi-sweet chocolate chips, sweetened condensed milk, and salt, stirring to prevent scorching.  When fudge is smooth, add extract and nuts and stir.  Pour into wax paper-lined pan.  Press the fudge flat in the pan using lightly-buttered spatula.  Chill in refrigerator until firm.  Pull fudge out of pan and peel off wax paper. Cut into squares and store in air-tight container in refrigerator.

For regular fudge: Add 1½ tsp. vanilla instead of almond extract. You can also use milk chocolate chips in lieu of semisweet chocolate chips.

For coconut fudge: Add 1 tsp. coconut extract instead of almond extract AND ¼ cup shredded, sweetened coconut instead of nuts.

For peppermint fudge: ½ to 1 tsp. peppermint extract instead of almond extract AND ¼ cup chopped peppermint candies or candycanes. Peppermint extract is stronger than many extracts so add extract to taste.