Absolutely Chocolate: Irresistible Excuses to Indulge from the editors of Fine Cooking, includes recipes like Chocolate Pots De Crème; Fast and Easy Nibby Fudge; and Mexican-style Pecan-Chocolate Squares.
Fast and Easy
Yields 64 1-inch squares
Cacao nibs are roasted and lightly crushed cacao beans—in other words, pure chocolate! Their bittersweet, toasty flavor and irresistible crunch is a wonderful contrast to this super-creamy fudge. You won't need a thermometer to make this fudge because marshmallow cream ensures a smooth texture.
- 2/3 cup evaporated milk
- One 7-ounce jar marshmallow creme
- 2 ounces (1/4 cup) unsalted butter; more for the pan
- 1-1/2 cups granulated sugar
- 1/4 teaspoon table salt
- 12 ounces semisweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- 1/3 cup cacao nibs, divided
Line an 8x8-inch pan with foil, folding the excess over the sides to form handles. Grease the foil and set the pan aside.
Put the evaporated milk, marshmallow creme, butter, sugar, and salt in a large, heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly with a heatproof spatula. Scrape the bottom and sides of the pan often, as this mixture is apt to burn.
Once the mixture comes to a boil, cook for 5 minutes, stirring constantly; it will caramelize a bit, which is fine. Remove from the heat, add the chocolate and the vanilla, and stir until the chocolate is melted and the mixture is smooth. Add half of the nibs, stir to combine, and pour into the prepared pan. Top with the remaining nibs and allow to set.
Once the fudge is firm, lift it out of the pan using the foil handles and cut it into small squares with a long, sharp knife on a cutting board.
Irresistible Excuses to Indulge
- From the editors of Fine Cooking
- The Taunton Press 2009
- $29.95 Hardcover U.S./ $37.00 Canada
- 55 full-color photographs throughout
- ISBN: 1600851339
- ISBN 13: 978-1-60085-133-9
- Recipe reprinted by permission.
This page created November 2009