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Receta 1-2-3 Chocolate Almond FUDGE
by Foodessa

1-2-3 Chocolate Almond FUDGE

Community spirit and the love of chocolate were the inspiration for this very simple fudge. Roasted and raw almond slices bury themselves into gooey, buttery chocolate.

For a dedicated post...refer here:
http://www.foodessa.com/2013/10/almond-chocolate-fudge-and-prince.html

Calificación: 4.8/5
Avg. 4.8/5 2 votos
  Canada Canadian
  Raciónes: 64 small cubes

Ingredientes

  • . >(American / Metric measures)<
  • . 1 x 10 oz. can (300ml) sweetened condensed milk
  • . 1/4 cup (60g) unsalted butter
  • . 5 ounces (150g) bittersweet 65-70% chocolate, chopped
  • . 1/2 cup [2.25 ounces] (60g) cocoa powder, Dutch processed
  • . pinch of sea salt
  • . 1/3 cup (75g) roasted almonds, coarsely chopped
  • . 1/3 cup (75g) raw almond slices

Direcciones

  1. . . Lightly butter an 8x8 inch (23x23cm) oven proof glass dish. Place a parchment paper inside overlapping only two sides for easier removal. Set aside. Tip: add two clips to hold the paper in place.
  2. . In a medium saucepan, place the condensed milk, butter, chocolate, cocoa powder and salt together. On low-medium heat start slowly melting the chocolate. Stir until all is smoothly combined and melted.
  3. . Add and stir the almonds into the chocolate. Pour this mixture into the glass dish and lightly even out the surface with a spatula.
  4. . Let this cool at room temperature for about 1 hour. Afterwards, it's best to leave it covered in the refrigerator for 24 hours for it to set properly.
  5. . Serving: . Grab the parchment sides and remove it from the dish. Slice the edges in order to have a clean cut. Afterwards, cut the square in the center. Repeat the center cut on each side. Rotate the square and do the same until you achieve 64 small cubes.
  6. . Storage: This sliced fudge is well preserved into a parchment paper and kept in the refrigerator up to 2 weeks. It can also be kept in the freezer (no thawing) for a treat anytime.
  7. . Happy Treats from Claudia's kitchen...FOODESSA.com