dimanche 12 octobre 2008
Die, Suzie Homemaker
I know this chocolate fudge looks pretty Suzie Homemaker. My photography skills aren't helping either. And the basic recipe really is easy - it's condensed milk and melted dark chocolate combined in about a one to one ratio (measured in grams). First you melt the chocolate, either in the microwave, requiring obsessive checking and stirring, or on the stovetop in a bain marie, requiring obsessive set up and stirring. Then you add the condensed milk, combine pretty quickly as it starts to seize up fast, and pour it into a wide flat container so it can set in the fridge for 2 hours.
But this fudge can be amazing if you know how to work it. And though the fudge is going to reflect the quality of the chocolate you use, if you can only afford to use Nestle, you can still make yourself (and others) excited by this fudge. I know because I survive in France on a food budget calculated in Australian dollars. Ouch.
All you need is cinnamon and fresh ginger. You'll have to add the cinnamon to taste, but the ginger should generally be chopped up pretty fine as it is going to create a bit of moisture in the fudge even once it is set, and you don't want it to be too sticky. If you hate ginger, even the cinnamon on its own will taste great.
My favourite spice combination (so far) in fudge is actually Babette's Seven Secrets and cinnamon. I can't urge you to try this enough. That way if anyone ever asks you whether you think a mixture of cinnamon, pepper, vanilla, cardamom, coriander, anise, tumeric and szechuan pepper goes well with chocolate, you can tell them that it does. It really does. I like it both dusted on the outside - the spices have a yellowy tinge that looks great - or mixed in with the fudge itself.
I was concerned about how the spices would work with the chocolate, but it elevated the fudge beyond my expectations.