bits and pieces

Thursday, July 26, 2012

Ludicrously Easy Dark Chocolate and Peanut-nut Fudge

Chocolate peanut butter fudge.... dark chocolate... seasalt...peanut butter and cashews.
Sweet, sweet fudge. Oh glorious, delicious fudge. As a child I loved fudge. I went through a brief fudge making stage as a 10 year old which must have annoyed my parents to no end. Half the time my fudge would set, which would then prompt 10 year old me to eat it and likely run around the house like a maniac sugar high on 1/2 a kilo of fudge. The other half of the time I'd have done something drastically wrong and we'd end up with a tray of goopy sugary bleh.

At some point this summer, I bought about 6 tins of condensed milk for reasons now completely lost to me. Besides making key lime pie and dulce de leche there isn't too much use that I have for condensed milk. As I write those words I must make a mental note to myself to buy more, and start making more vietnamese coffee. Only good things can come of condensed milk.

Condensed milk is actually a very cool little product - while what we call condensed milk is really sweetened condensed milk, unsweetened condensed milk was very important in the 19th century as a war ration in the Civil War and subsequent conflicts. Condensed milk production was also responsible for much of the standardization and sanitation introduced into the dairy industry.

Anyway - as well as providing vitamins and nutrients to soldiers and orphans in ye olden day, you can also make a mean bunch of fudge with just one little can of condensed milk. I elected to make a chocolate-PB type of fudge, but you can easily adapt this recipe for whatever kind of fudge strikes your fancy. Fudge on my friends, fudge on.

So much fudge!

1 can of condensed milk
1 bar of baking chocolate (whole thing, approx 125 g)
1/2 cup of peanut butter - I used CHUNKEHHHH
1/3 cup of cashews, toasted lightly in a frying pan
1 tsp seasalt

other things you will need: 
2 pots for cooking your fudge in - just sauce pans
frying pan for toasting your cashews
a pan/spring form pan lined with parchment paper
a rubber glove/plastic bag to cover your hand with

  1. Before you start, snip or chop a little bit of chocolate off your block. Dice it and set it aside. You can sprinkle it over top once you`re done. 
  2. Melt your peanut butter in one pan over medium heat. melt your chocolate in the other, also over medium heat. 
  3. Add half a can of condensed milk to your peanut butter. add half a can of condensed milk to your chocolate. 
  4. Begin toasting your cashews if you haven't already. this will take 5 minutes or so. 
  5. Stir your various pots of condensed milk until chocolate/pb is totally melted and has combined with the condensed milk. 
  6. In your parchment lined pan, pour the chocolate mixture in. If necessary, pat it down to a smooth-ish layer. This is where the glove/plastic bag comes in. I clearly did not have rubber gloves, so instead just  covered my hand with a plastic bag and patted it down. Eureka! 
  7. Pour your cashews over the chocolate and sprinkle with seasalt. 
  8. Pour your PB over the cashews and pat down. Sprinkle with that reserved chocolate. Excellent.  Stick it in the fridge for about 4 hours/overnight. 
  9. Chop into delectably sized pieces. Eat. Enjoy. 

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