White Chocolate Fudge
Meal: 77 cal Protein: 1g Carbs: 9g Fat: 4g
Fudge, regardless of the type of chocolate utilized, is a type of treat that you want to make exactly to the recipe so it turns out, but need to be cautious with the serving size. We’ve added pistachios and dried cherries in order for the sugar content of each square to be reduced with the happy consequence of a lot more depth of flavor. Additionally, we’ve mixed sea salt into the fudge to balance with the sweetness and sprinkled it on top. This means the salt will hit your palate before the sweet does. I love doing this because it toys with the brain a bit and surprises it with sweetness at the end of the bite. This helps curb your desire to overindulge in sweets while still making it a really enjoyable treat any time of year.
Ingredients
- 14oz Can Sweetened Condensed Milk
- 20 oz White Chocolate , rough chopped
- 3 Tbsp Unsalted Butter , rough chopped
- 1 Tsp Vanilla Extract
- Sea Salt
- 3/4 C Raw Pistachios , roasted and finely chopped
- ¾ C Dried Tart Cherries , rough chopped
- Coarse Sea Salt
- Pistachio “dust" (discard on cutting board fur cutting nuts)
Directions
- Grease and Parchment line an 8x8 square cake pan. Set Aside.
- In a saucepan on medium heat, bring 3-4” water to a simmer. Add milk, chocolate, and butter to a metal bowl and place it on the saucepan. Stir continuously until chocolate is completely melted and smooth (>10 minutes).
- Remove bowl to counter and add extract, sea salt, nuts and fruit. Quickly combine and pour into cake pan. Smooth top and garnish with coarse salt and pistachio dust. Place in refrigerator for a minimum of 2 hours. Remove to cutting board and slice into 32 squares.
Other Combinations include (omit Pistachios and Cherries):
- Tropical White Fudge Cashews, Zest of 1 Lime, Toasted Unsweetened Coconut
- Matcha Green Tea Fudge Pistachios, Candied Ginger or Dried Apricots (diced), 1 Tsp Matcha
