Oh Fu-u-u-u-dge


‘Tis the season for all of the tasty treats; and if they just happen to be wicked easy to toss together, and gluten-free, I call that a holidaze bonus.

I was scanning Salon.com and when they featured this microwave fudge, I thought it looked really very tempting. Well… except for their choice of liqueurs added – I mean Absinthe? Not in this house, thankyouverymuch.

Cointreau and a bit of Java Infusion seemed much more like something I wanted with my dark chocolate.

•3-1/3 cups (20 ounces) of semisweet or bittersweet chocolate chips
•1 (14 oz) can of sweetened condensed milk
•2 tbsp Cointreau
•1 tbsp Coffee liquor
•1/4 tsp sea salt
•1 tsp of vanilla
•Coarse sea salt

Lightly grease an eight inch square pan and line with parchment paper, allowing the parchment to hang over the sides of the pan.

Add all of the ingredients, except for the coarse sea salt to a ‘wave-safe bowl and microwave on high for one minute.

Remove from the ‘wave and stir.

Return to the ‘wave for 30 seconds, then pull it out again and stir again.

If it all mixes together into a thick but well blended mass, you are good to go.

If the chocolate chips are not all melted, return to the ‘wave for another 30 seconds, then pull the bowl out and stir again.

At this point, you should be good.

Transfer the fudge to your parchment paper lined pan, smoothing it out as well as you can, then sprinkle with the coarse sea salt.

Leave uncovered to cool for eight hours or so, then lift out of the pan and cut into 36 small squares.

Yeh. I know, but this fudge is wicked rich, so those tiny squares of goodness will be more than enough, and with 36 of ’em, well, you have plenty to share with friends and family for the holidaze.

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