Chief Longwind Of The North
Certified/Certifiable
I looked up a host of fudge recipes and decided to try my hand at making a very creamy fudge. I succeeded. This was the easiest creamy fudge I have ever made, and it is basically foolproof. The only thing is that it is almost too soft at room temp., and so needs to be served chilled, or as a filling for chocolate candies. I'll give you the ingredients for the three variations I made. They all came out creamier than any fudge I have purchased, and we have some very famous fudge shops in both the U.P., and around the Mackinac bridge.
I made some variations to the original recipe to make it some out so silky smooth.
1 14 oz. can sweetened, condensed milk.
2 cups Ghiradelli 70% cocoa chocolate chips
1 tsp. vanilla extract
1/4 cup Coconut oill
1/8 cup heavy cream
Heat cream and sweetened, condensed milk until it is steaming. REmove from the heat and stir in the remaining ingredients until smooth. Transfer all to a blender and blened for thirty seconds to homogenize the ingredients together. If you don't do this, the coconut oil will separate and harden on top. Pour into a parchment paper lined 9 inch squate pan.
If you want a firmer fude, increase the chocolate chips by /2 cup.
Alternate flavors:
1. Puree 1/2 cup frozen raspberries and add blend into the fudge
2. Add 1/2 cup chunky peanut butter to fudge and blend in
3. Use white chocolate and add /2 cup maple syrup
4. Use white chocolate and nut pieces, i.e. Macadamia nuts, cashews, pecans, walnuts, almonds, Brazil nuts, etc.
5. To the dark chocolate variety, add dried cherries, or blueberries.
The dark chocolate with raspberry mixture would be great if made into little balls, froze, and enrobed in tempered coverture chocolate. This fudge at room temperature is really better suited as a super creamy candy filling. If made with white chocolate, you could add orange, raspberry, strawberry, pineapple, or whatever flavor extract you wanted to make delicious homemade candies.
You've got to try this fudge. I was blown away at the results, as were the guests we fed tonight.
Seeeeeya; Chief Longwind of the North
I made some variations to the original recipe to make it some out so silky smooth.
1 14 oz. can sweetened, condensed milk.
2 cups Ghiradelli 70% cocoa chocolate chips
1 tsp. vanilla extract
1/4 cup Coconut oill
1/8 cup heavy cream
Heat cream and sweetened, condensed milk until it is steaming. REmove from the heat and stir in the remaining ingredients until smooth. Transfer all to a blender and blened for thirty seconds to homogenize the ingredients together. If you don't do this, the coconut oil will separate and harden on top. Pour into a parchment paper lined 9 inch squate pan.
If you want a firmer fude, increase the chocolate chips by /2 cup.
Alternate flavors:
1. Puree 1/2 cup frozen raspberries and add blend into the fudge
2. Add 1/2 cup chunky peanut butter to fudge and blend in
3. Use white chocolate and add /2 cup maple syrup
4. Use white chocolate and nut pieces, i.e. Macadamia nuts, cashews, pecans, walnuts, almonds, Brazil nuts, etc.
5. To the dark chocolate variety, add dried cherries, or blueberries.
The dark chocolate with raspberry mixture would be great if made into little balls, froze, and enrobed in tempered coverture chocolate. This fudge at room temperature is really better suited as a super creamy candy filling. If made with white chocolate, you could add orange, raspberry, strawberry, pineapple, or whatever flavor extract you wanted to make delicious homemade candies.
You've got to try this fudge. I was blown away at the results, as were the guests we fed tonight.
Seeeeeya; Chief Longwind of the North
