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Receta ChocoMallow Rum FUDGE

Name: ChocoMallow Rum FUDGE
Cuisine: Canadian
Ingredients: . 1-1/2 cups granulated sugar; . 2/3 cups evaporated milk (2%); . 2 Tbsps. unsalted butter; . 1/2 tsp. sea salt; . 2 cups mini marshmallows; . 9 oz. (1-1/2 cups) bittersweet 65-70% chocolate, chopped; . 3 Tbsps. dark Rum; .; . > Add-ins*; . 1/2 cup dried cranberries, finely chopped; . 1/4 cup roasted almonds, coarsely chopped; . 1/4 cup raw almond slices; Note: once the add-ins are prepared, reserve about 1/4 cup for the finishing garnish.

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A lighter version in part due to eliminating the fat laden heavy cream. Evaporated milk completely succeeded in turning this confectionery into smooth and slightly guilt-free bliss.

For a dedicated post…refer to:
https://www.foodessa.com/2019/02/celebrate-light-chocolate-desserts.html

Raciónes: 64 small cubes

Fácil y Rápido

Canadian

Ingredientes

. 1-1/2 cups granulated sugar
. 2/3 cups evaporated milk (2%)
. 2 Tbsps. unsalted butter
. 1/2 tsp. sea salt
. 2 cups mini marshmallows
. 9 oz. (1-1/2 cups) bittersweet 65-70% chocolate, chopped
. 3 Tbsps. dark Rum
.
. > Add-ins*
. 1/2 cup dried cranberries, finely chopped
. 1/4 cup roasted almonds, coarsely chopped
. 1/4 cup raw almond slices
Note: once the add-ins are prepared, reserve about 1/4 cup for the finishing garnish.

Direcciones

. Lightly butter an 8x8 inch 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.
. In a medium saucepan, heat together the sugar, milk and butter on MEDIUM heat. Continuously stir with a strong spatula. When the first surface boil appears, keep stirring for 3 minutes. Then, immediately remove the pot from the heat and stir in the chocolate and then followed by the marshmallows. Keep stirring until all is melted.
. Add in the Rum one spoon at the time. Stir until all is well combined. Then, fold in the add-ins (except for the reserved garnish).
. Pour the chocolate mix into the prepared dish. Lightly smoothen the surface and quickly sprinkle the reserved garnish over top.
. 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.
. Serving: With a knife pass it on the non-paper sides. Then, grab the parchment on both 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.
. Storage: This sliced fudge is well preserved into a parchment paper and kept in the refrigerator for up to 2 weeks. It can also be kept in the freezer (no thawing) for a treat anytime.
. Flavourful wishes from Claudia's kitchen...Foodessa.com