Beranbaum Family Fudge
Dec 19, 2005 | From the kitchen of Rose
my stepson michael and his wife frances had the good judgment to space their kids a few years and 6 months apart which makes it just perfect for a biannual visit to snohomish washington for each of their birthdays. elyse, who is just turning 6, was born right before christmas, and haley, who will be turning 10 was born in june. this also gives us the chance to experience two different seasons along with seasonal activities in such a beautiful location.
this years’ christmas visit started off with a request from the kids to make cookies. haley wanted her favorite: chocolate chips without nuts, And elyse wanted to try a chocolate fudge recipe that was in one of her books called “strawberry shortcake.” since it was meant for kids to make, i figured it would be quick and easy but when i discovered that we were 1/4 cup short of sweetened condensed milk, i decided to add 2 tablespoons of butter instead. frances told me they all preferred bittersweet chocolate so instead of using 1 cup of semi-sweet chips and 1 cup of milk chips called for in the recipe we used 2 cups of bittersweet chocolate chips.
we decided to start off with the chocolate chip cookie batter as it’s easier to shape after chilling so while it was chilling we could whip up the fudge.
it was great fun for all of us. the kids donned their aprons, chefs hats and potholders i had sent them 2 years ago, got up on their step stools, and were most adept at exchanging turns for every step of the process.
i wasn’t expecting to like the fudge because i’ve always found it to be too sweet and grainy but i have to say this fudge recipe, in all its simplicity, was absolutely fabulous. we all loved it so much it will be sure to become part of a family tradition.
Butter an 8 x 8 inch pan and line it with a piece of waxed paper
In the top of a double boiler, combine 2 cups of chocolate chips, preferably bittersweet, a 12 ounce can (1-1/4 cups) sweetened condensed milk, 2 tablespoons unsalted butter and 2 teaspoons pure vanilla extract.
Set it over simmering water and heat, stirring often, until the chocolate is completely melted and the mixture is smooth.
Scrape the mixture into the prepared pan and smooth the top so that it is even. Place it in the frig and allow it to chill and set for at least 2 hours.
cut the fudge into 1 inch squares and then keep it covered with plastic wrap.
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Elyse in reply to comment from Rose Levy Beranbaum
04/01/2011 05:29 PM
I will watch. can't wait to see you soon.
Love,
Elyse
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Rose Levy Beranbaum in reply to comment from Elyse
03/24/2011 01:26 PM
elyse--i didn't even notice the misspelling but how happy i am to see you appear on my blog. can't WAIT to see you end of april. if you are home on earth day, april 22, be sure to watch me on the martha stewart tv show!
love,
grandma rose
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Elyse in reply to comment from elyse
03/24/2011 01:21 PM
I just realized today, about two years after I posted the other comment, that I spelled adorable wrong.
Love,
Elyse
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Ginger
04/24/2010 06:26 PM
That's the same recipe I've always used for fudge, except I make mine in the microwave. I got it off a can of sweetened condensed milk.
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Rose
05/31/2009 10:15 AM
you ARE a sweet adorable grand daughter (and you must have inherited your spelling from me!). can't wait to see you next month
love,
rose
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elyse
05/30/2009 05:49 PM
dear rose,
this is elyse. i didn't know you had a web site. when did you start it????
love,your sweet adorible grand daughter Elyse.
xoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxoxo
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Annie
05/12/2009 02:02 PM
It's a small world, Carol. My mother over here in Scotland did this when we were kids. We called it caramel milk.
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Carol Nix
05/12/2009 09:41 AM
As a child in Argentina I remember the maids cooking down big pans of milk with sugar in and a vanilla pod or two, stirring for hours till it produced the golden thick dulce de lece. You can make it with a can of condensed milk in a pan of water - don't let it boil dry. I did onceand it exploded all of the kitchen, ceiling, walls, fan, everything! Boil it for an hour. Let it cool before opening of course, then add one teaspoon of vanilla extract and stir it up. There you go. Cheaper than the boughten stuff and just the same.
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Barbara
07/09/2008 07:38 PM
You may be able to find cans of it in the ethnic foods area of your supermarket, or at an Hispanic market. By the way, I think it is usually called "dulce de leche." You could try some searches on recipe sites or look it up on wikipedia.
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Matthew
07/09/2008 08:27 AM
Cathy--I've just heard that people cook down condensed milk to make it, but maybe that isn't authentic--Hector would know.
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Cathy
07/09/2008 07:17 AM
Does anyone have a recipe for dulce con leche or is it one of those items that is better to purchase ourtright? I would appreciate anyone's input. A bride's mother has requested dulce con leche for a sampling (filling) for her daughter's wedding cake. Thanks so much.
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Rose Villanueva
01/09/2008 02:47 PM
Wow, I just saw the question posted about wich cake recipe to use for the Tres Leches cake. I was wondering the same thing. I am sad to know I have to wait till the new book comes out since I will be making one for a baby Shower in March but at the same time, I can't wait for the book to come out!! I am so excited and even more so knowing the book will have this dessert which has for long been a favortite of my little sister who claims not to eat cake!! It will be well worth the wait!
For now, I will be experimenting with the Genoise Classique and Biscuit de Savoie and see what hapens...
Nervously counting the days till the new book,
Rose Villanueva
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Rose
11/22/2006 07:46 PM
it will separate when it gets too hot. the cocoa butter and other fats get squeezed out of suspension.
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Brian
11/22/2006 12:21 AM
Rose,
I'm adding this question under family fudge, but it really has to do with your hot fudge recipe in the Cake Bible. I made it once before using the microwave and it came out fine. Tonight I made it (again using the microwave) and after having it reducing for maybe 6 or 7 minutes, I stirred the fudge to remove some of the bubble so I could see if it was reduced enough (as it thickens and bubbles up, it is hard to get an accurate reading on how much it is reduced because the fudge is quite bubbly and thick). I decided it wasn't reduced enough, so I put it back in the microwave for about 2 minutes. When I took it out it was ruined - the oil (butter?) had separated out and the chocolate was almost like taffy (or even a hard candy) floating in a puddle of oil. I reread the recipe and noticed that you say not to stir while it is reducing. I remade the fudge and was careful only to stir after I felt it was reduced enough and I did not put it back in to reduce again. It seems like the stirring and then continued reduction caused the mixture to separate out? Can you explain why this happens? Just curious from a scientific standpoint.
Thank you,
Brian
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Rose
08/25/2006 02:39 PM
thank you shakthi. i've actually worked long and hard on a cake ideal for tres leches for my next book. it will be out in fall of 2008. sorry to make you wait but it is really something to look forward to--it will be one of the best recipes in the book!
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Shakthi
08/25/2006 12:31 AM
Hello, Rose. Love your book and the site. I wanted to know if you think any of your cake recipes would be suitable for a tres leches base. I have a recipe that calls for store-bought mix but since I don't use mixes, I need to find a recipe that would withstand the soaking in the milk syrup without falling apart or becoming too mushy, if you know what I mean.
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Rose
07/07/2006 02:39 PM
i agree reeni about the pastry chef snobism--for a long time i thought i was above condensed milk and then along came dulce de leche and tres leches, german chocolate cake filling (all of which will be in my next book) and there's simply no replacement for the product!
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Reeni Espino
07/06/2006 09:59 PM
This reminds me of a component of the bars that I "started off" my baking career with, that had an oatmeal cookie layer, the condensed milk-chip fudge mixture, then more oatmeal cookie in globs over the top. I think they were called Revel Bars and everyone loved them... I started making these bars in 6th grade and never stopped, even in the face of "real" pastry chef's condensed-milk snobbery. I've found you can also make this in the microwave (about 4 minutes on half-power, stirring after 2 minutes)and it is so easy -- it fits in a 4-cup glass measuring cup. Wow, that was so long ago.
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Rose
12/22/2005 09:48 PM
12 ounces for 2 cups irregardless of size
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Anonymous
12/22/2005 09:19 PM
How much do two cups of chocolate chips weigh? I've seen chips from nickel-size down to tiny sand grain size and two cups can vary a lot. Alternatively, what size and type chips do you use?
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