|Chocolate peanut butter fudge.... dark chocolate... seasalt...peanut butter and cashews.|
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
- 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.
- Melt your peanut butter in one pan over medium heat. melt your chocolate in the other, also over medium heat.
- Add half a can of condensed milk to your peanut butter. add half a can of condensed milk to your chocolate.
- Begin toasting your cashews if you haven't already. this will take 5 minutes or so.
- Stir your various pots of condensed milk until chocolate/pb is totally melted and has combined with the condensed milk.
- 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!
- Pour your cashews over the chocolate and sprinkle with seasalt.
- 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.
- Chop into delectably sized pieces. Eat. Enjoy.