Bygbaby.com Mindspill

I’m typically not a desert person but one treat that I really enjoy is fudge!

Last week, while enjoying my new favorite pastime (Twitter), I ran across a tweet for a dark chocolate & walnut fudge recipe on TheHungryMouse.com. I decided to check out the recommendation & found a wonderfully simple & delicious looking recipe.

The recipe looked so good that it actually made my mouth water while viewing the images & reading the instructions.

So I decided to give the fudge recipe a try but with a bit of a twist.

Ingredients:

– 2 milk chocolate chips
– 2 oz. semisweet chocolate
– 1/2 tsp. baking soda
– 1/8 tsp. salt
– 1 14-0z. can condensed milk
– 1 Tbls. vanilla extract (next time I will go only use 1 tbls)
– 1 cup chopped pecans
– 2 oz. caramel
– Spray oil
– 4 oz. Spiced rum

Procedure:
– Spray an 8×8 pan lightly with oil. Line the bottom of the pan with parchment paper. Press it down gently so it sticks. Set the pan aside.

– Next, start a boiler. Put about 2 inches of water in a pan on the stove over high heat to get it boiling.

– In the top portion of your double boiler, measure out your chocolate chips and put them in a large (usually a bag measures 2 cups), add your dark chocolate. Depending on how your semisweet chocolate comes, you may need to break it down into smaller pieces.

– Add the baking soda and the salt then stir thoroughly to coat the chocolate and evenly distribute the salt and baking soda.

– Thoroughly stir in your condensed milk & vanilla.

– Drink your shot of spiced rum now.

– Set the pot onto the boiling water once the mix is all set, set the pot onto the boiling water.

– As your mixture melts, add in your caramel but be sure that you break it into small pieces so that it can melt easily. And be sure to stir constantly until it’s fully melted, smooth & chocolaty.

– Once your mixture is thoroughly melted & smooth, mix in your nuts and your done. Well almost.

– Pour your fudge out into your already prepared pan & smooth it down with a spatula so the surface is fairly even.

– Let the fudge rest & cool for a few hours until it firms up.

– Once the fudge is solid, it is ready to be cut & devoured.

Here is a link to the original recipe with detailed images. Be careful if your sweet tooth is active!