I love weekends. It gives me the opportunity to experiment in the kitchen and this weekend I tried two new recipes. One was a success, the Candy Cane Chocolate Fudge recipe from the Dec. 2010 issue of Woman's Day magazine.
*whew!* I'm coming down from the sugar rush of sampling this recipe. Yum-o!
The other recipe I tried was a fail, Crispy Parmesan Chickpeas. It was also from the same Woman's Day issue. I'll post about that one later in the week so let's focus on the Candy Cane Chocolate Fudge.
Candy Cane Chocolate Fudge Recipe, Woman's Day, Dec. 2010
I'm not going to post the recipe because you can find on Woman's Day but will share the one change I made...when we get there.
Pictured up top are the candy canes I smashed with my trusty hammer. Remember this post photo from last year's holiday preparations?
I melted the ingredients until smooth (pictured above) then poured them into two parchment-lined 8" pans (pictured below).
Note: Rather than bittersweet chocolate chips I used semi-sweet - just because I couldn't find bittersweet at Wal-mart.
Before I sprinkled on the crushed candy canes (I used 7 regular sized canes vs. the recommend 8), I sprinkled flaked sea salt onto one of the pans of fudge. Then set both in the refrigerator for about four hours.
Unfortunately I'm a fan of salt and it seems to enrich flavor when combined with chocolate. I thought the sweetness of the peppermint and chocolate would meld well.
Does the salt work? Yes. It didn't give the fudge an overly salty flavor but enhanced the flavors and cut the sweet edge out.
Below is the final presentation. Ain't it pretty?
Now I need to figure out who to give these to because there is no way I'm going to eat one pan of fudge (and admit it).