Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 3 cups semisweet chocolate chips
- 1 tsp vanilla extract
- 1 cup raisins
- 1/2 cup milk chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- 8x8 inch baking pan
- Parchment paper
- Double boiler or heatproof bowl set over a pot of simmering water
- Rubber spatula
Step-by-step instructions:
1. Line the baking pan with parchment paper, leaving an overhang on two sides.
2. In a double boiler or heatproof bowl set over a pot of simmering water, melt the semisweet chocolate chips with the sweetened condensed milk, stirring occasionally with a rubber spatula.
3. Once the chocolate mixture is melted and smooth, remove from heat and stir in the vanilla extract and raisins.
4. Pour the mixture into the prepared baking pan and smooth the top with the rubber spatula.
5. In the same double boiler or heatproof bowl, melt the milk chocolate chips with the heavy cream, stirring occasionally with the rubber spatula.
6. Pour the milk chocolate mixture over the top of the fudge and use a knife or toothpick to swirl the two layers together.
7. Refrigerate the fudge for at least 2 hours or until firm.
8. Once firm, use the parchment paper overhang to lift the fudge out of the pan and onto a cutting board.
9. Cut the fudge into small squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Simmering water for the double boiler
Serving size:
Makes about 16 squares
Nutritional information:
Per serving (1 square):
- Calories: 280
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 10mg
- Sodium: 30mg
- Carbohydrates: 36g
- Fiber: 3g
- Sugars: 30g
- Protein: 4g
Substitutions for ingredients:
- Semisweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Raisins can be substituted with dried cranberries or chopped nuts.
- Milk chocolate chips can be substituted with white chocolate chips or dark chocolate chips.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped nuts, such as almonds or pecans, to the fudge mixture.
- Use different types of dried fruit, such as cherries or apricots, instead of raisins.
- Add a pinch of sea salt to the fudge mixture for a sweet and salty flavor.
Tips and tricks:
- Make sure to use a rubber spatula to stir the chocolate mixture, as a metal spoon can cause the chocolate to seize.
- Use a sharp knife to cut the fudge into squares, wiping the knife clean between cuts for clean edges.
- Store the fudge in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store the fudge in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
The fudge can be eaten cold or at room temperature.
Presentation ideas:
Arrange the fudge squares on a platter and dust with cocoa powder for a decorative touch.
Garnishes:
Sprinkle chopped nuts or sea salt on top of the fudge squares for added flavor and texture.
Pairings:
Serve the fudge with a cup of hot cocoa or coffee for a delicious treat.
Suggested side dishes:
The fudge can be served as a dessert on its own.
Troubleshooting advice:
- If the chocolate mixture seizes, try adding a tablespoon of vegetable oil and stirring until smooth.
- If the fudge is too soft, refrigerate for longer until firm.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep the fudge refrigerated to prevent spoilage.
Food history:
Fudge is a popular candy that originated in the United States in the late 19th century. It is typically made with sugar, butter, and milk, and can be flavored with a variety of ingredients, such as chocolate, nuts, and fruit.
Flavor profiles:
This chocolate-covered raisin fudge is rich and sweet, with a chewy texture from the raisins.
Serving suggestions:
Serve the fudge as a dessert or snack, or package it in a decorative box for a homemade gift.
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