There really isn't much to say about fudge other than it's chocolate, chewy, and delicious. However, for this holiday season let's make it three different ways but also elevate it a bit and fancier - say "chocolatier" version if you will.
INGREDIENTS
Fudge Ingredients:
- 18 oz (500 g) Chocolate, roughly chopped
- 2 Tbsp (28 g) Unsalted Butter
- 1/2 tsp (4 g) Fine Sea Salt
- 14 oz (400 g) Sweetened Condensed Milk
- 1.5 tsp (4 g) Vanilla Extract
Hazelnut & Praline Fudge Ingredients:
- 1 ⅓ cup (175 g) hazelnuts
- 2 cups (430 g) granulated sugar
- ½ cup (120 ml) filtered water
- 1 Tbsp (14 g) unsalted butter
Healthy Fudge Ingredients:
- 1 cup smooth peanut butter
- ⅓ cup softened coconut oil
- ½ tsp salt
- 1 tsp vanilla extract
- ¾ cup maple syrup
DIRECTIONS
Fudge Method:
- Start with an 8x8 baking dish. Spray lightly with oil and cover with parchment paper with an overhang on both sides.
- In a medium saucepot, add in rough chopped chocolate, unsalted butter, fine sea salt, sweetened condensed milk, and vanilla extract. Stir together.
- Set over medium heat. Let it heat while stirring often until completely melted.
- Pour into the prepared pan, spreading evenly, and set in the refrigerator for 3 hours or overnight.
- Pop the chocolate out, remove the paper, and cut into even squares.
Hazelnut & Praline Fudge Method:
- Start by spreading out raw hazelnuts on a baking sheet lined with parchment paper.
- Place in a 350F oven for 10-15 minutes.
- Toss the hazelnuts into a clean dish towel and rub them together until most of the skins are removed.
- Let cool for 5-10 minutes before adding to a bag and beating them until fine and crumbly.
- Line a baking sheet with a silicone mat. To a medium saucepan, add granulated sugar and filtered water then cook over medium-high heat and bring to a boil, then immediately reduce the heat to medium and let lightly boil until amber.
- Immediately turn off the heat and whisk in unsalted butter followed by the hazelnuts. Stir until incorporated. Pour all over the silicon mat, spreading out evenly. Let cool completely.
- Break the cooled mixture in half then into pieces. Place into a bag and crush using a pan.
- In a medium saucepot, add in roughly chopped chocolate, unsalted butter, fine sea salt, sweetened condensed milk, and vanilla extract. Stir together.
- Set over medium heat. Let it heat while stirring often until completely melted. Add in the hazelnut mixture and stir to combine.
- Pour into the prepared pan, spreading evenly, covering with additional crushed praline, and set in the refrigerator for 3 hours or overnight.
Healthy Fudge Method:
- In a large bowl, whisk and combine smooth peanut butter, coconut oil, salt, vanilla extract, and maple syrup.
- Pour into the prepared pan, spreading evenly, and set in the freezer for 3 hours or overnight.
EQUIPMENT
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