Monday, 7 November 2011
Recipe: Super-simple white chocolate fudge
It's a grey Monday so why not brighten up the day with some chocolate? For more chocolate, check out my other recipes too.
This easy-to-make treat is somewhere between a chewy chocolate truffle and soft fudge. In the original recipe, which I found here, chopped gummi bears are added. I've never used that myself. The first time I made this fudge, I added dried blueberries in half and kept the rest plain. Once I added shredded coconut (as seen in the pic above). Next time I'll probably add lemon flavouring and perhaps also some liquorice. In other words: stick with the plain recipe or just add anything you like. Chocolate morsels, nuts, nougat -- anything.
340 gram white chocolate
1½ dl sweetened condensed milk (≈ ½ jar)
½ pinch salt
¼ teaspoon vanilla sugar
1. Line a 20 x 20 cm pan with baking paper.
2. Chop the chocolate and melt in a glass bowl in a water bath. (The water should simmer, but not boil.)
3. Stir in the condensed milk and salt.
4. Add vanilla sugar and any additional ingredients of your choice. Stir well.
5. Pour into the pan and let cool in the fridge for about 2 hours.
6. Cut the fudge into squares using a knife or scissors.
The fudge will last up to two weeks if stored cold and covered.
Tip #1: I know vanilla sugar isn't common worldwide -- the same way vanilla extract isn't common in Sweden. You can easily make your own [it's pretty much vanilla seeds or vanilla aroma mixed with powdered sugar] or substitute with vanilla extract. You can't always substitute the two, but in this case it should be fine. One teaspoon vanilla sugar equals one pinch of vanilla extract, according to Dr. Oetker.
Tip #2: You can also melt the chocolate in your microwave oven, there is a risk the chocolate will cool before the batter is completely mixed. Don't add all the condensed milk at one time as it will cool the chocolate too fast, but once added work quickly so the chocolate doesn't harden before all the ingredients are added.