Raspberries, Sorbet, and Fudge: A Temporary Goodbye

I've left home and at college now. It's a little weird. I don't start classes for over a week, my roommate isn't here yet, and the campus is fairly quiet. That, and I'm not at home where the kitchen is. This could take some getting used to.

Right before I left, I tried to take advantage of the kitchen I was neglecting, because I know that I'm going to miss it. I made zucchini bread, but not as much as I intended to, raspberry sorbet, and fudge. I was going to make tofu with bok choy for lunch one day, but I never got around to it with the leftover gormeh sabzi in the fridge. Hopefully someone in the house uses the tofu before it goes bad. But the best received thing I made was the dessert I made the night my aunt and Ed came over for dinner. I'd made the raspberry sorbet earlier in the day, and wanted something to go with it. Cookie cups would have taken a little too much time since I made it back to the house 5 minutes before my aunt showed up. Aunt B really likes chocolate, so I settled on fudge.

It was a tasty pairing. And super simple as well.


Almond Topped Fudge
1 can (14 oz) sweetened condensed milk
3 cups (18 ounces) chopped bittersweet chocolate or chocolate chips
1 tsp vanilla extract
1/4 cup slivered almonds

Line a baking sheet with or 9" square pan with parchment paper.

In a saucepan or in the microwave, melt the chocolate. Stir in the sweetened condensed milk and vanilla.

Spread the fudge into a 9" square. Top with almonds and press down lightly. Chill in the fridge for at least 30 minutes. Cut into squares and serve!