Wednesday, September 24, 2014

Dark chocolate and Rose Fudge.

So wanted to do something sweet with the roses. Summer is ending and I want to capture a bit of it in this treat. I was clicking  through pinterest when I cam across a nutella fudge. I love nutella. I have made this fudge before and it is quick and simple. Yet, I wanted to change it up.

To make this you will need the following ingredients: butter, sweetened condensed milk, rose water, chocolate, Nutella, cranberries and almonds.

 This is a simple adaption.

1 Tablespoon Butter, For Greasing 8 x 8 baking square
1 can (14 Oz) Sweetened Condensed Milk
2-3 teaspoon Rose water
8 ounces, Chocolate Chips, I used dark chocolate.
1 cup Nutella at room temperature
3 Tablespoons Unsalted Butter at room temperature. Cut these into 1/2-inch pieces, they will melt faster.
A handful of almond and dried cranberries.
Roses for topping

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides. In a medium glass or stainless steel bowl, combine butter and sweetened condensed milk.Add the rose water. Add the chocolate chips.

And finally, the Nutella. 

 Stir all of the ingredients together. The mixture will be very thick.

 Now you can great a double-broiler, by setting the bowl of a medium pot of water. I happen to have a double-broiler, so I just used that.  Sir, for about 5-7 minutes, or until the  chocolate chips are melted and the mixture is smooth.  Once the chocolate is melted added in the almonds and cranberries. Stir, the mixture for about a minutes, incorporating the the nuts and berries into the chocolate. Scrape the mixture into the prepared pan and spread the top smooth with a spatula. Sprinkle the fudge with roses if you would like. Refrigerate until the fudge is firm, at least 2 hours, or over night.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper.
Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Have a berry orange day,

Sú talún

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