Ingredients with Measurements:
- 400g white chocolate, chopped
- 1 can (397g) sweetened condensed milk
- 1/4 cup unsalted butter, cubed
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup Knockdrinna Snow cheese, crumbled
- 1/4 cup icing sugar
Special equipment needed:
- 8-inch square baking dish
- Parchment paper
- Saucepan
- Wooden spoon
- Mixing bowl
- Electric mixer
Step-by-step instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a saucepan, melt the white chocolate, sweetened condensed milk, and butter over low heat, stirring constantly with a wooden spoon.
3. Once melted, remove from heat and stir in the vanilla extract and salt.
4. In a mixing bowl, beat the Knockdrinna Snow cheese and icing sugar together with an electric mixer until smooth.
5. Fold the cheese mixture into the chocolate mixture until well combined.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
7. Refrigerate for at least 2 hours or until set.
8. Once set, remove the fudge from the baking dish and cut into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Refrigeration time: 2 hours
5. Temperature:
Low heat
Serving size:
Makes approximately 16 small squares
Nutritional information:
Per serving (1 square):
Calories: 240
Fat: 14g
Saturated Fat: 9g
Cholesterol: 25mg
Sodium: 85mg
Carbohydrates: 25g
Sugar: 24g
Protein: 4g
Substitutions for ingredients:
- White chocolate can be substituted with dark chocolate or milk chocolate.
- Knockdrinna Snow cheese can be substituted with any other soft white cheese, such as cream cheese or ricotta.
Variations:
- Add chopped nuts or dried fruit to the fudge mixture before refrigerating.
- Drizzle melted dark chocolate over the top of the fudge before serving.
- Add a pinch of cinnamon or nutmeg to the fudge mixture for a warm, spicy flavor.
Tips and tricks:
- Use a sharp knife to cut the fudge into squares for a clean, even cut.
- 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 does not need to be reheated.
Presentation ideas:
Arrange the fudge squares on a platter and dust with icing sugar for a simple, elegant presentation.
Garnishes:
Garnish with fresh berries or mint leaves for a pop of color.
Pairings:
Serve with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
This fudge makes a great dessert on its own, but can also be served with fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the fudge is too soft, refrigerate for a longer period of time until set.
- If the fudge is too hard, let it sit at room temperature for a few minutes before cutting.
Food safety advice:
- Make sure to use clean, sanitized equipment when making the fudge.
- Store the fudge in the refrigerator to prevent bacterial growth.
Food history:
Fudge is a popular confectionery made from sugar, butter, and milk or cream. It is believed to have originated in the United States in the late 19th century.
Flavor profiles:
This fudge is sweet and creamy, with a tangy note from the Knockdrinna Snow cheese.
Serving suggestions:
Serve this fudge as a sweet treat after dinner or as a snack with a cup of tea.
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