Sunday, December 9, 2012

Sweet & Salty Fudge

Let's talk about how I've been trying to show you this fudge for like...5 days. Or something. The important part is that I get it to you, right? Because this is good stuff. It's the sort of Christmas decadence worth wearing stretchy pants for. 

It's the kind of thing babies like to get on their fingers and wipe on everything they see.

It's the kind of thing flaky sea salt was made for.

Five ingredients. No candy thermometer. No hassle. You'll need: miniature marshmallows, bittersweet chocolate, unsalted butter, sweetened condensed milk, and flaky sea salt.

Butter, marshmallows, and the condensed milk meet in a medium saucepan. Condensed milk is just luscious. Much more than its name would suggest.

Here we're getting melty and starting to smooth out. Keep stirring until it's completely smooth.
Time for the good stuff. Add your roughly chopped chocolate to the gooey marshmallow mixture. Bittersweet chocolate is really best here because the marshmallows and condensed milk have plenty of sugar.

You can take it off the stove now. The residual heat should be enough to melt the chocolate completely.

Pour that velvety mixture into a pan lined with parchment paper.

Smooth it out with your spatula.

And sprinkle with sea salt. It's kind of the prettiest ever.  Let it chill in the fridge for about an hour.

A note: If you let it sit longer than a day, the salt will kind of melt onto the surface of the fudge. So it won't have that pretty crystal look, but it'll still taste dynamite.

I really shouldn't have put two pieces of fudge on the plate. I feel like that's being deceitful. Because you really can only eat one piece at a time. 

But you can't fault somebody for trying. The depth of really good bittersweet chocolate with a healthy dose of sweet and salt just can't be beat.

Sweet & Salty Fudge (makes about 1 pound of fudge)

3 c miniature marshmallows
1 (14 oz) can sweetened condensed milk
4 tbs unsalted butter
12 oz bittersweet chocolate, roughly chopped
Flaky sea salt, for sprinkling
  • Line a 8x8 pan with parchment paper.
  • In a medium saucepan, combine marshmallows, condensed milk, and butter over medium heat. As marshmallows melt, stir mixture and continue until completely smooth.
  • Stir in chocolate and remove from heat. Continue stirring until chocolate has completely melted into the marshmallow mixture.
  • Pour mixture into the prepared pan. Sprinkle sea salt over the fudge. Refrigerate at least an hour before cutting. Store leftovers in an airtight container or tightly wrapped in the refrigerator.

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