TRUFFLE FUDGE: HOLIDAY BAKING

Monday, December 13, 2010

Makes 64 pieces

adapted from Gourmet Today by Ruth Reichl

Three ingredients and five minutes is all it takes to make this smooth and creamy truffle fudge. Microwave, pour, refrigerate. Done.

Traditional fudge is made by boiling milk, butter, chocolate, and sugar to a soft ball stage which requires a candy thermometer and some attention. This recipe simplifies the process without sacrificing anything. It is short cut fudge. You melt the ingredients together in the microwave; no boiling is necessary. Whatever you give up by not following the traditional technique is made up for by using sweetened condensed milk in place of milk. Microwave; pour; refrigerate.

Note: With so few ingredients, everything needs to be the highest quality especially the chocolate. I prefer using European chocolate like Valrhona or Scharffenberger.

3/4 lb. bittersweet chocolate, chopped (no more than 60% cacao).

14 oz sweetened condensed milk

4 Tbsp. butter

1/8 tsp table salt

1 tsp coarse sea salt

1. MICROWAVE: Place chocolate, condensed milk, butter, and table salt into a microwaveable bowl. Microwave on HIGH for 30 seconds at a time until melted stirring after each interval.

2. POUR: Line the bottom of an 8 x 8 pan with parchment paper. Pour melted chocolate mixture into the pan and spread evenly. Sprinkle the top with sea salt.

3. REFRIGERATE: Refrigerate uncovered until hard, about 4 hours. Run a knife around the edges of the pan to loosen the chocolate. Invert fudge onto a cutting board. Peel off the parchment paper. Cut fudge into 1-inch squares and place on a serving platter.

Note: 1 lb. of milk chocolate can be substituted for the bittersweet chocolate. It results in a sweeter fudge that is very appealing to children.

Peace and love from my kitchen to yours,