I’m with the rest of the group in their feelings about homemade fudge. Most of the time it’s way too sweet, and the texture can be crumbly and grainy.
This version is different. It’s not too sweet at all. The chocolate takes center stage, and a drizzle of olive oil and fleur de del set this version apart even more. Larry likes it best plain. I think next time I’ll sprinkle some Maldon salt over the fudge before it’s set.
It was pretty simple to make, too. I was working on a couple other projects in the kitchen, but still managed to get the fudge made at the same time – cooked sugar and all. The base of the fudge is a homemade marshmallow cream (which also makes a great cupcake frosting), plus there’s some more sugar, a bit of butter, and evaporated milk – all heated up together. Milk and dark chocolates are mixed into the hot sugary soup, and magic! It’s fudge.
I think this would be great with or without nuts, and the nuts could definitely be changed out to whatever you prefer. I kind of want to try pine nuts sometime… that feels right with olive oil.
One more note about the marshmallow cream, which is made with corn syrup. I’ve decided to ban corn syrup from my kitchen, and I haven’t had any issues with my new standard, tapioca syrup. Non-GMO and organic, it’s more expensive and harder to source, but I feel better about using it.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Velvet Chocolate Walnut Fudge with Olive Oil and Fleur de Sel (Baked Elements, p. 193)