Indian Fudge Food

BURFI A LA YAMUNA - INDIAN FUDGE

Steps:

• Melt the butter over low heat.
• Stir in sugars.
• Add the milk and bring to a boil gradually over medium heat.
• Lower the flame and add the powdered milk slowly, stirring to work out all the lumps.
• If you're adding nuts, mix them in once the lumps are smoothed out.
• Cook on medium heat for approximately 4-5 minutes, until nice and thick.
• Butter a 9x13 inch cake pan and pour mixture into pan, spread evenly.
• Cover with plastic wrap and place in fridge to set - the girls stick it in the freezer so they don't have to wait so long :).
• Once set, cut into 1 1/2 inch squares.
• Keep refrigerated and covered with plastic wrap.
• One hour of prep time is actual cooling time.
• Makes approximately 60 small squares.

5-INGREDIENT FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.