Thursday, December 27, 2012

Candycane-crusted fudge.

My first attempt at fudge went well. It's easier than I planned for! That was a pleasant little surprise. A few people asked for the recipe, so I shall share it here. The original came from this blog. But I made some tweaks and used specific brands of stuff, so here you go, friends.

  • 1/2 cup heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk (I used Eagle Brand)
  • 3 cups semisweet chocolate chips (I used Hershey's)
  • 4 squares Bakers unsweetened chocolate (4 ounces. This is the key to the off-the-scale yummy factor. This is the best brand of chocolate.)
  • Three crushed peppermint candycanes 

Line an 8 x 8-inch pan or a 9 x 9-inch pan with foil and set aside. 

Combine the cream and sweetened condensed milk in a heavy bottomed saucepan over medium heat. Heat until it is steaming, but not boiling, stirring occasionally to keep from scorching. 

Add all of the chocolate and remove from the heat. Allow the chocolate to melt, undisturbed, for 10 minutes. (This part was so hard for me. I wanted to stir it. But I did not.) 

After 10 minutes, whisk firmly until it is thick and shiny. You can add a few drops of flavoring extract or oil at this point, or add some powdered espresso or vanilla. Whisk vigorously again to incorporate the flavoring (if used.) 

Use a rubber or silicone spatula to spread the mixture out evenly in your prepared, foil-lined pan. Sprinkle some of the crushed candycane on top. 

Allow to cool at room temperature 12 hours or overnight so that it firms slowly. Take the fudge from the pan and remove the foil. Place on a cutting board. 

Using a knife heated with hot water and wiped dry, cut the fudge into cubes. Press the cut sides of the fudge into crushed candycanes.

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