Easy and Delicious Chocolate Rosemary Fudge

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I’m so excited to share this fudge recipe with you! I have a mild obsession with rosemary and well..a HUGE obsession with chocolate. I’ve been putting off my huge Christmas cookie baking day for the past 2 weeks because, let’s face it, baking cookies while having to stop and wipe butts and snotty noses sounds less than appealing. More like appalling. I keep telling myself I’ll stay up late and bake but by the time the kiddos are finally asleep soundly enough to sleep through the noise of the mixer, the kitchen is clean (enough!), and I throw in a load of laundry, it’s time for me to hang out with the hubs, eat a bowl of ice cream and forget to move the stupid elf…AGAIN!

So, this year I said forget it! I really want to like baking Christmas cookies, but I just don’t. If I could whip up a double batch of chocolate crinkles in 15 minutes, I’d gladly make those delicious little gems.

Then I started thinking about fudge. I remembered my friend Lindsey saying how they only took like 3 ingredients. Now, that’s my kind of baking!

I started with a basic chocolate recipe and added in goodness…make that greatness! Here’s how I did it.

Step 1) Melt 2 cups of chocolate chips in a double boiler. I used only 1/2 cup of semi-sweet and the rest Ghiradelli dark chocolate chips.

Step 2) Remove from heat and add 1 can (14 oz.) of sweetened condensed milk and 1 tsp. vanilla extract and mix well.

Step 3) Add 1/2 cup chopped pecans and about 1-2 Tbs. fresh chopped rosemary. It depends on your liking of this beautiful Christmas-y herb.

Step 4) Spread it in a brownie pan lined with foil.

Step 5) Decorate with pecans and rosemary for a little more pizazz 🙂

Step 6) Sprinkle with coarse sea salt.

Step 7) Throw it in the fridge for at least an hour, then turn it upside down and peel off the foil. It could not be easier!

Step 8) Cut in up and shove it in your face…I mean share it with all of your friends, of course!