good, in theory

I really hoped this recipe would be revelatory – one of those rare gems that requires few ingredients, little work, and yields ace results.  The New York Times offered this up as an example of the utility of sweetened condensed milk, and promised “Absurdly Easy Fudge.”  It didn’t lie – it was absurdly easy: a can of the milk, a pound of chocolate, some butter.  It sounded as though it could only be as bad as the chocolate in it, and so I splurged and used Valrhona bittersweet.  I mixed the components together over low heat, put it in the pan and then in the refrigerator, and waited for the creamy, chocolaty goodness that I associate with good fudge. Read More