So, the moment you’ve all been waiting for….let’s talk about food! You already know how I got to this place, so now I think I’ll start talking about some recipes I work on in the kitchen. Watching things on TV is a great help because I learn so much better by watching, and then doing vs. reading a book or studying. Hands on is where it’s at for me! These days, I tend to watch what they do (or even if I see a recipe) and then put my own twist on it. Case in point, a recipe I came across recently that looked really good…but I thought it may need a little something more. If there is one thing you wanted to know about me, it’s the fact that I LOVE chocolate. Not a little….a LOT. It’s something I need to have every day in some form. Am I addicted? Probably. But, it doesn’t hide the fact that I do all I can to create some really yummy goodness. Dark & Creamy Fudge. Sounds good, right? I thought so too when I came across this recipe. Then, of course, I added a little special something to it to make it my own. In this picture, you really can’t tell there is much sea salt on top…that’s because my husband is not a big fan of the salt on top, so I limit it for him. Enjoy!
Dark & Creamy Fudge…with a Twist
10 oz. Bittersweet or semisweet chocolate, finely chopped
1 (14 oz.) can fat free sweetened condensed milk
1/2 tsp. vanilla extract
Pinch + scant 1/2 tsp coarse sea salt
1/2 tsp. mint extract (optional)
Line 8″ square baking pan with plastic wrap, leaving 2″ overhang, smooth out any wrinkles.
Combine chocolate, condensed milk, vanilla and pinch of salt in large heavy saucepan. Cook stirring occasionally, over medium/low heat, until chocolate melts and mixture is smooth, about 5 minutes. Add mint extract if desired. Transfer to prepared pan; spreading evenly with rubber spatula. Let cool. Cover with plastic wrap and refrigerate until firm, at least 2 hours.
Uncover fudge; remove from pan by lifting edges of plastic wrap. Invert fudge onto cutting board; discard plastic wrap. Cut fudge into 8 strips, then cut each strip crosswise into 8 pieces. To serve, bring the fudge to room temperature. Sprinkle evenly with remaining sea salt. Yields 2 pieces per serving.