Buckle up, sweet tooth adventurers! We’re about to embark on a journey that zigzags through chocolate markets in sweltering cities and breezy coastal towns, where chocolate lovers unite in an epic quest for indulgence. Today’s treasure? A decadent treat that transcends borders: Chocolate Fudge with Sea Salt. Get your taste buds ready; this concoction is a passport to flavor paradise!
Why make this recipe
Imagine biting into a velvety piece of chocolate fudge, its rich texture melting into your mouth, only to be playfully awakened by a sprinkle of sea salt! This seductive dance between sweet and salty is an irresistible allure. Plus, it’s incredibly easy to whip up, making it the perfect treat to impress friends without breaking a sweat. Let’s dive into this global delight!
How to make Chocolate Fudge with Sea Salt
Ingredients:
- 400 g chocolate (dark or milk chocolate — your call, world traveler!)
- 1 can of condensed milk (397 g)
- Sea salt (optional, but why would you skip it?!)
Directions:
- Melt the chocolate: Take your chocolate and give it a warm bath over low heat, or zap it gently in the microwave — like a quick getaway during a hot summer day. Be patient; let it melt slowly until it’s a gooey, luscious pool of chocolate magic.
- Cool it down: Allow it to chill for a hot second. No one likes a hot fudge mess, right? Let it cool just enough to not scramble the condensed milk.
- Mix it up: Stir in that sweet, sweet condensed milk until your mixture is smoother than a jazz saxophonist on a summer evening. Breathe in that heavenly aroma; you’re almost there!
- Pour it out: Spread this magical concoction into a 20×20 cm pan or a bread loaf lined with parchment paper — get artistic with those edges!
- Add a pinch of magic: Dust the top with sea salt. Trust me; it’s like a sprinkle of fairy dust on your culinary creation!
- Chill out: Pop it in the fridge to set for about 2 hours. This is the hardest part, folks — a true test of your sweet patience!
- Slice and serve: Once set, cut it into delicious squares with the finesse of a master artisan and serve it to your eager taste testers. They’ll be singing your praises, guaranteed!
How to serve Chocolate Fudge with Sea Salt
Plate these beautifully cut squares on a vibrant dish, and watch them take the spotlight at any gathering. They’re perfect alongside freshly brewed coffee, a scoop of ice cream, or a cheeky glass of dessert wine. Feeling daring? Serve them on a food truck for a city vibe that says, “I’m globally inspired!”
How to store Chocolate Fudge with Sea Salt
Store leftovers (if there are any — no promises, right?) in an airtight container in the fridge. They’ll stay good for up to a week, but let’s be real, they won’t last that long with the sugar-hungry crowd you’ll inevitably share ‘em with!
Tips to make Chocolate Fudge with Sea Salt
- Temperature check: Keep the chocolate melting low and slow. High heat is a fudge’s worse enemy!
- Flavor boost: Want to shake things up? Add a splash of vanilla extract or a pinch of espresso powder for a coffee kick!
- Nutty for nuts?: Fold in toasted nuts like walnuts or pecans for added crunch.
Variations
- Spicy affair: Craving the unexpected? Add crushed chili flakes for a surprising kick. Chocolate and spice? Now that’s a tantalizing duo!
- Nutty fudges: Toss in some crushed nuts or toffee bits to enhance the texture and flavor.
FAQs
Q: Can I use white chocolate?
A: Absolutely! Just keep in mind that white chocolate won’t give you that classic chocolate flavor, but it will still yield a gorgeous, sweet fudge.
Q: What if I don’t have sea salt?
A: Fine salt will work! Just use a wee bit less, or you’ll end up with a ‘salty affair’ that steals the show for all the wrong reasons.
Q: Is it really that simple?
A: You bet your travel wallet it is! It’s a quick, no-fuss journey to satisfying your chocolate cravings that even a novice chef can handle.
Time to indulge and spread the word about your newfound chocolate finesse! Pack your bags (and your fudge) because a flavor expedition awaits!
Chocolate Fudge with Sea Salt
Ingredients
Method
- Melt the chocolate over low heat or in the microwave until it becomes a smooth and gooey mixture.
- Allow the melted chocolate to cool slightly so it doesn't scramble the condensed milk.
- Stir in the condensed milk until the mixture is smooth.
- Pour the mixture into a 20x20 cm pan or a lined bread loaf pan.
- Dust the top with sea salt.
- Refrigerate for about 2 hours to set.
- Once set, slice into squares and serve.