We found TWO fudge recipes on the Veronica Foods blog, so we’re combining them in to one big post on fudge!
Recipe 1: Decadent Chocolate & Espresso Balsamic Fudge
- 1 1/4 cups Heavy Cream
- 1/2 cup Espresso Dark Balsamic Vinegar
- 1 pound (about 2 cups) semi-sweet chocolate chips
- 3 Tbs. unsalted butter cut in to small pieces
- 1/4 tsp. sea salt
- 1/2 tsp. vanilla extract
- Butter a 9×13″ baking pan and line with parchment that overhangs the sides.
- In a metal bowl or double boiler, add all of the ingredients except the salt.
- Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick.
- Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares.
- Sprinkle a few grains of sea salt on each square.
Makes about 3 pounds of fudge.
White Chocolate & Persian Lime Olive Oil Fudge
- 1/4 cup Persian Lime Infused Olive Oil
- 1/4 cup unsalted butter
- 3/4 cup Sour Cream
- 2 cups miniature marshmallows
- 1/2 lb white chocolate morsels
- 3 tablespoons fresh lime juice
- finely grated zest of two limes, about 1 tablespoon
- 1 cup granulated sugar
- Grease an 8″ x 8″ square baking pan.
- Combine sugar, lime zest, Persian Lime Infused Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly.
- Continue boiling over medium heat or until a candy thermometer reaches 238 degrees.
- Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth.
- Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch.
- Using a knife, score top of fudge to make fudge squares.
- Refrigerate about 1 hour. When cool and firm, cut out fudge.
Re-posted from the Veronica Foods blog.