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Achievable elevated desserts — laminated doughs, cakes, custards
Food scientist deconstructs cooking by component — water, fat, starch
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
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Achievable elevated desserts — laminated doughs, cakes, custards
Food scientist deconstructs cooking by component — water, fat, starch
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
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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.