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I am not sure why the first item on list for the more recipes section unordered list won’t show up as a link. I used the anchor tags and alt attribute and no luck. Please help.

The Odin Recipes

Creamy Chocolate Fudge

Creamy Fudge Chocolate

Description

Creamy chocolate fudge is a rich and decadent treat that melts in your mouth with a velvety smooth texture. It typically has a deep, indulgent chocolate flavor that's both sweet and slightly bitter, with a buttery undertone that enhances its richness. The fudge is often made with a combination of chocolate, butter, sugar, and sometimes cream or sweetened condensed milk, which gives it its signature creaminess.

When you bite into it, you experience a satisfying meltiness that feels almost like a luxurious chocolate ganache, but in a more solid, confectionery form. Its glossy surface and smooth interior make it an irresistible treat for chocolate lovers.

Ingredients

  • 2 cups semi-sweet chocolate chips or chopped semi-sweet chocolate
  • 1/2 cup (1 stick) unsalted butter 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (optional)
  • 1/2 cup heavy cream (optional, for extra creaminess)

Steps

  1. Prepare the Pan: Line an 8x8-inch baking pan with parchment paper or aluminum foil. Leave a bit of an overhang to make removing the fudge easier later. Lightly grease the paper or foil if needed.
  2. Melt the Ingredients: In a medium saucepan, combine the butter, sweetened condensed milk, and chocolate (and heavy cream, if using). Cook over medium heat, stirring constantly, until the mixture is completely melted and smooth. This usually takes about 5-7 minutes. Be sure not to let the mixture boil to prevent it from becoming grainy.
  3. Add Vanilla and Salt: Remove the saucepan from heat. Stir in the vanilla extract and salt (if using) until well combined. Mix in Optional Ingredients: If you’re adding nuts or any other mix-ins, fold them in at this stage.
  4. Pour and Spread: Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly and smooth the top.
  5. Chill: Refrigerate the fudge for at least 2 hours, or until it is firm and set. If you’re in a hurry, you can place it in the freezer for about 1 hour.
  6. Cut and Serve: Once the fudge is set, lift it out of the pan using the parchment paper or foil overhang. Cut into squares or rectangles.
  7. Storage: Store the fudge in an airtight container. It can be kept at room temperature for up to a week or refrigerated for longer freshness.

More Recipes

2

Welcome to the forum @l0veblu3lotus

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Also, include an anchor closing tag after the link text.
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  <h2>More Recipes</h2>
  <ul>
    <li>Ice Cream <a href="#"></li>
    <li>Pancakes <a href="#"></li>
    <li>Blueberry Muffins <a href="#"></li>
    <li>Parfait <a href="#"></li>
    </ul>

[/quote]

Happy coding

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3

Thank you so much! @Teller

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