All kidding aside, I get stressed just thinking about melting chocolate! I have a love hate relationship with the stuff. I can melt it alright but it never wants to set for me. As I am a glutton for punishment, I keep on trying to work with chocolate and I always end up covered in a chocolaty mess.
A neighbour of mine at the cottage posts some amazing recipes on FB @ Tradition Maison and this one looked so simple and tempting that I just had to try it. I figured worse case scenario if it wouldn't set, I would just lick the stuff straight from the bowl. Guess what ...IT WORKED! If I can make this fudge, anybody can!
I followed the recipe somewhat to the T. The recipe called for walnuts and I even measured out a cup of chopped walnuts, but at the last moment I scrambled to measure out a cup of cranberries instead. I have to be in the mood for walnuts and today I wasn't feeling it. Bonus...these would make perfect Christmas favors!
The recipe also called for both milk chocolate (6oz.) and dark chocolate (6oz.) but seeing as I don't like milk chocolate, I went with 12 oz. of semi-sweet Baker's chocolate. The only things I messed up on was the size of the tray I used...9in x 9in instead of 9in x 5in. Hence, my fudge squares were more flat whereas hers were much taller. No matter...they tasted awesome just the same!
- 12oz. of semi-sweet Baker's chocolate
- 1/2 cup of Eagle brand sweetened condensed milk
- 2 tablespoons of water
- 1 cup of Oceanspray dried cranberries
- Using a bain-marie, melt the chocolate, water and sweetened condensed milk whilst constantly stirring
- Once melted, remove from the bain-marie, add the dried cranberries and stir until well incorporated
- Pour the mix into a 9in x5in parchment paper lined mold, press down with the sides of the parchment paper and let set.
- According to the recipe, it can keep in a sealed container in the fridge for one month...in this house it won't last past a week
NOTE: I took the final pictures before they had set completely...I had to try them...they were DIVINE