>> Friday, August 9, 2013
|actual picture of the batch of salted fudge that is in my fridge right this second.|
yes. I have been experimenting with fudge again. whether it's because of the fact that the weather has been less than favorable and we've been spending more time inside, or the realization that I ALWAYS seem to have the ingredients on hand, it feels like there is always a fresh batch of fudge cooling on my counter. while I was pregnant with the mini-mini, I craved salted caramel like crazy and now its ingrained on my tastebuds, but I am not brave enough to attempt making homemade caramel yet. but - I realize that I could achieve an equally decadent - and equally amazing - experience just by tweaking the fudge recipe.
the only variations I made on the original recipe is that I substituted a cup of milk chocolate chips in for one of the semi-sweet - it gives the fudge a certain creamy texture - and then a generous sprinkling of mediterranean sea salt on top. you could also be a salt junkie like me and actually dip the fudge into the salt but that's crazy.
you can't get better than this salty, sweet, chocolately goodness. don't blame me when you get addicted. i'm just the messenger. anyhow, here is the new recipe.
all you need is:
1 cup milk chocolate chips
1 300 ml can condensed milk
1/4 cup unsalted butter
generous sprinkling of mediterranean sea salt (you could also use any good quality, super awesome sea salt/fleur de sel but i'm poor and I used what I had on hand)
heat a burner on the stove on low. not the lowest temperature, but pretty low so that nothing will burn. put all the ingredients in a heavy pot. heat slowly, stir often so that everything is incorporated. it will be a little lumpy as the chocolate chips melt, but keep going. eventually everything will melt together and after about 15 minutes, the mixture will "ball" up and start to slightly pull away from the sides of the pot. DO NOT overcook or your fudge will get grainy and while it's still good to eat, I don't like the texture.
lightly butter, or line a dish or pan large enough to hold the whole mixture with parchment or waxed paper. spread out evenly and smooth the top. sprinkle lightly with the sea salt. cover with saran wrap and put in the fridge to set for at least two hours.