Friday, April 8, 2011

Chocolate Fudge

"A chocolate in the mouth is worth two on the plate."  -Unknown

I modified the key lime pie fudge recipe for a chocolate one, because my fiance prefers chocolate to white chocolate. 

I used 1 cup of milk chocolate chips and 1-1/4 cups semi-sweet chocolate chips (my mom later said I should have used bittersweet chocolate...we'll have to see how sweet it turns out tomorrow). I poured the chips, along with one can of sweetened condensed milk into my pan and began melting. After the chips had begun to melt, I added about 3 tbsp rum to the mix. I continued cooking until all of the chips were melted. I then poured the mixture into my prepared pan and let it sit for a few minutes. Afterwards, I grinded sea salt (not too much) onto the top of the fudge, covered and refrigerated it. 

I just love a salty and sweet combination; hopefully my honey will enjoy it!

Key Lime Pie Fudge

"I want to have a good body, but not as much as I want dessert."  ~Jason Love

I found this recipe from I thought the fudge turned out really well, it's a little sweet, but isn't fudge supposed to be? Here's the recipe:

Graham Cracker Crust:
1/3 cup butter
1/4 cup sugar
1-1/4 cups finely crushed graham crackers

3 cups white chocolate chips
14 oz can sweetened condensed milk
1 tbsp lime zest - remember to clean those limes!
3 tbsp lime juice

Line a square 8x8 baking pan with foil/parchment paper (extend foil over edges for easy removal of fudge later). Butter sides and bottoms of foil, set aside. 

Preheat oven to 375 degrees. Melt butter in the microwave and then pour it into a medium sized bowl. Add sugar and graham crackers and mix well, no lumps! Pour mixture into lined pan and press down with fingers so as to make a sturdy crust. Cook in oven for about 5 or 6 minutes, or until lightly browned. Remove from oven and let cool.

In a large pan (preferrably non-stick), add sweetened condensed milk and white chocolate. Stir almost constantly over low heat until chocolate is melted and there are no lumps present. Remove from heat and add lime zest and juice. Stir well. Pour mixture onto graham cracker crust. 

Cover with foil and chill, preferrably overnight. Lift foil to remove fudge from pan, and peel off of the sides of the fudge. Cut the fudge into squares; you may need to press a little harder to cut through the crust. To keep each cut clean, wipe your knife off with a paper towel soaked with warm water between cuts. 

Store in an airtight container at room temperature for up to one week.