Ingredients with Measurements:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup marzipan, grated
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds
Special equipment needed:
- Candy thermometer
- 8-inch square baking pan
- Parchment paper
Step-by-step instructions:
1. Line the baking pan with parchment paper and set aside.
2. In a heavy-bottomed saucepan, melt the butter over medium heat.
3. Add the sugar and heavy cream, stirring constantly until the sugar dissolves.
4. Add the grated marzipan, cocoa powder, and salt, and continue stirring until the mixture is smooth.
5. Attach the candy thermometer to the side of the saucepan and cook the mixture, stirring occasionally, until it reaches 238°F (soft ball stage).
6. Remove the saucepan from the heat and stir in the vanilla extract and chopped almonds.
7. Pour the mixture into the prepared baking pan and smooth the top with a spatula.
8. Let the fudge cool to room temperature, then refrigerate for at least 2 hours or until firm.
9. Once the fudge is firm, remove it from the pan and cut it into small squares.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Cook the mixture until it reaches 238°F (soft ball stage).
Serving size:
This recipe makes about 24 small squares.
Nutritional information:
Calories: 200
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 45mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 15g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Milk chocolate chips can be used instead of unsweetened cocoa powder, but reduce the amount of sugar in the recipe.
- Walnuts or pecans can be used instead of almonds.
Variations:
- Add 1/2 cup of dried cranberries or cherries to the fudge mixture for a fruity twist.
- Replace the almonds with pistachios for a green-colored fudge.
- Use white chocolate chips instead of cocoa powder for a lighter-colored fudge.
Tips and tricks:
- Use a candy thermometer to ensure that the fudge reaches the correct temperature.
- Grate the marzipan before adding it to the mixture to ensure that it melts smoothly.
- Let the fudge cool to room temperature before refrigerating to prevent condensation from forming on the surface.
- Cut the fudge into small squares to make it easier to serve and enjoy.
Storage instructions:
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
The fudge can be served cold or at room temperature. If you prefer it warm, microwave a small piece for a few seconds until it is soft and gooey.
Presentation ideas:
Arrange the fudge squares on a platter and dust them with cocoa powder or powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped almonds or pistachios on top of the fudge squares for added crunch and flavor.
Pairings:
Serve the fudge with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
This fudge is a dessert on its own and does not require any side dishes.
Troubleshooting advice:
- If the fudge does not set properly, it may not have reached the correct temperature. Use a candy thermometer to ensure that the mixture reaches 238°F (soft ball stage).
- If the fudge is too hard, it may have been overcooked. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Use a clean candy thermometer to prevent contamination.
- Store the fudge in the refrigerator to prevent spoilage.
Food history:
Königsberg Marzipan Fudge is a traditional German sweet that originated in the city of Königsberg (now Kaliningrad, Russia) in the 19th century. It is made with marzipan, a sweet almond paste, and cocoa powder, and is often flavored with vanilla and nuts.
Flavor profiles:
This fudge has a rich chocolate flavor with a nutty crunch from the almonds. The marzipan adds a subtle almond flavor and sweetness.
Serving suggestions:
Serve the fudge as a dessert after a meal, or as a sweet snack with coffee or tea.
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Region: German