Ingredients with Measurements:
- 1 cup pitted prunes
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 12 oz semisweet chocolate chips
- 1/4 cup chopped nuts (optional)
Special equipment needed:
- 8x8 inch baking dish
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Line the baking dish with parchment paper, leaving an overhang on two sides.
2. In a food processor, pulse the prunes until they form a paste.
3. In a medium saucepan, melt the butter over medium heat. Add the heavy cream, granulated sugar, brown sugar, cocoa powder, and salt. Stir until smooth.
4. Attach the candy thermometer to the saucepan and cook the mixture, stirring occasionally, until it reaches 238°F (soft ball stage).
5. Remove the saucepan from the heat and stir in the vanilla extract and prune paste.
6. Add the chocolate chips and stir until melted and smooth.
7. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle with chopped nuts, if using.
8. Chill the fudge in the refrigerator until firm, about 2 hours.
9. Lift the fudge out of the dish using the parchment paper overhang. Cut into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Chilling time: 2 hours
5. Temperature:
Cook the mixture until it reaches 238°F (soft ball stage).
Serving size:
Makes 16 squares.
Nutritional information:
Calories per serving: 250
Fat: 16g
Carbohydrates: 28g
Protein: 2g
Fiber: 2g
Sugar: 23g
Substitutions for ingredients:
- Prunes can be substituted with dates or raisins.
- Butter can be substituted with coconut oil or vegan butter.
- Heavy cream can be substituted with coconut cream or almond milk.
- Granulated sugar can be substituted with honey or maple syrup.
- Brown sugar can be substituted with coconut sugar or muscovado sugar.
- Semisweet chocolate chips can be substituted with dark chocolate or milk chocolate.
Variations:
- Add 1/4 teaspoon of cinnamon or chili powder for a spicy kick.
- Replace the nuts with shredded coconut or dried fruit for a different texture.
- Use white chocolate instead of semisweet chocolate for a sweeter fudge.
Tips and tricks:
- Make sure to use a candy thermometer to ensure the fudge sets properly.
- If the fudge is too soft, chill it for longer before cutting into squares.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
The fudge can be served chilled or at room temperature. If desired, microwave individual squares for a few seconds to soften.
Presentation ideas:
Arrange the fudge squares on a platter and dust with cocoa powder or powdered sugar.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the fudge squares.
Pairings:
Serve the fudge with a glass of red wine or a cup of coffee.
Suggested side dishes:
The fudge can be served as a dessert on its own.
Troubleshooting advice:
- If the fudge doesn't set properly, it may not have reached the soft ball stage. Use a candy thermometer to ensure the mixture reaches the correct temperature.
- If the fudge is too hard, it may have been overcooked. Try cooking the mixture to a lower temperature next time.
Food safety advice:
Make sure to wash your hands and all equipment before preparing the fudge. Store the fudge in the refrigerator to prevent spoilage.
Food history:
Fudge is a type of candy that originated in the United States in the late 19th century. It is typically made with sugar, butter, and milk or cream, and can be flavored with a variety of ingredients.
Flavor profiles:
The Chocolate-Covered Prune Fudge has a rich chocolate flavor with a hint of sweetness from the prunes.
Serving suggestions:
Serve the fudge as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Rich, Fruity, Chocolatey, Sweet, Nutty