What the fudge?

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I love making fudge. It’s so delicious and easy to make.

Here’s what you need for basic dark chocolate fudge

  • 400 gr dark chocolate
  • 1 tin of condensed milk
  • 50 gr butter

Melt the ingredients together in a water bath (you know, heat water in a pot and place another metal dish on top where you melt your chocolate and whatever you’re adding to it).

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Stir all the while.

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Until it looks smooth and glossy, as above.

Then you can add whatever you feel like. My favourite fool-proof fudge is Rocky Road:

  • salted peanuts
  • mini marshmallows

Just stir the desired amount of nuts and marshmallows in and pour/spoon the mixture onto a flat pan with paper on top. Like so:

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Then place it in the fridge to cool and set. A couple of hours should be enough. But I’ve found overnight is safest.

Once it’s cold and well-set, cut it into cubes. Yum. 🙂

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Sometimes I experiment with flavours. Some of my most successful fudges have been: Orange-pistachio with cointreau, orange rind and pistachio hearts, and White chocolate and dried cranberries.

This time I had the insane idea of making Margarita fudge… The flavour combination itself turned out gorgeous (cointreau, tequila, lime rind and salt). But the consistency. Not so great.

That’s because I simply took half of my basic chocolate fudge mixture and poured the booze in… well, it ended just a tad too sticky. I haven’t given up, though. I shall come up with the right measurements for making non-nutty, booze-oozing fudge. Possibly adding more chocolate per condensed milk. That may well do the trick. There will be a follow-up blog shortly.

But I did come up with a great idea for what to do with failed alcoholic fudge: Make hot chocolate and spoon your sticky fudge in while heating your milk. The mixture melts right in and the taste is rather… naughty. 😉

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One Comment Add yours

  1. brunssikka says:

    And just an afterthought: When making Rocky Road fudge – don’t stir in the marshmallows when the chocolate mixture is still hot because they’ll melt. Wait for a bit or even spoon the mixture into another bowl. It means more washing up but the marshmallows stay whole / won’t melt. So when you cut your fudge into neat cubes, you get pretty crosscuts of the marshmallows. And the texture of the fudge is nicer, too.

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