I made a couple of different fudges this season. Easy 3 ingredient fudge which was very rich and full of rich chocolate flavor but not very creamy. I made some peppermint fudge for my daughter with equal parts bittersweet and milk chocolate, still not creamy.
I woke up Christmas morning realizing what I had done wrong. The fudge needs fat! So I melted down my fudge and added a stick of butter and about 5 marshmallows. Stirring until all ingredients were thoroughly mixed together. Then I poured the mixture into a meatloaf pan that was lined with parchment paper. I added peppermints on top of the fudge and placed the pan into the refrigerator. After two hours, I had a piece of my new fudge and it was perfect! Creamy, minty, rich chocolate - so divine!
Recipe:
one can Eagle sweetened condensed milk
one stick butter
6 ounces milk chocolate
9 ounces bittersweet chocolate finely chopped or shaved. I used a vegetable peeler to shave the chocolate blocks - my hands really hurt after shaving
1 tsp vanilla extract
1 tsp peppermint extract I use Smith & Massey
5 marshmallows
crushed peppermints I used my rubber mallet to crush the mints that I placed in a plastic sandwich bag
on low heat, melt the chocolate into the sweetened condensed milk, add the extracts, then the marshmallows, mix all ingredients until combined.
Line a 9x9 square baking dish with parchment paper, leaving a 2 inch over hang on all sides.
Pour hot fudge into the lined 9x9 baking dish. Add crushed peppermints, if desired and put into a refrigerator to cool and set.
some people use marshmallow fluff, I used 5 large marshmallows which I melted into my melted chocolate.
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