Ingredients with Measurements:
- 1 cup of raspadura
- 1 cup of heavy cream
- 1 cup of dark chocolate chips
- 1/2 cup of unsalted butter
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
Special equipment needed:
- Medium-sized saucepan
- Whisk
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line the baking dish with parchment paper and set aside.
2. In a medium-sized saucepan, combine the raspadura, heavy cream, unsalted butter, and salt over medium heat. Whisk until the raspadura has completely dissolved.
3. Bring the mixture to a boil and let it cook for 5 minutes, stirring constantly.
4. Remove the saucepan from the heat and add the dark chocolate chips and vanilla extract. Whisk until the chocolate has melted and the mixture is smooth.
5. Pour the mixture into the prepared baking dish and let it cool to room temperature.
6. Once cooled, cover the baking dish with plastic wrap and refrigerate for at least 2 hours or until the fudge is firm.
7. Once the fudge is firm, remove it from the baking dish and cut it into small squares.
8. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
Makes 16 small squares
Nutritional information:
Calories per serving: 180
Total fat: 13g
Saturated fat: 8g
Cholesterol: 30mg
Sodium: 40mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugars: 14g
Protein: 1g
Substitutions for ingredients:
- Raspadura can be substituted with brown sugar or muscovado sugar.
- Heavy cream can be substituted with coconut cream or almond milk.
- Dark chocolate chips can be substituted with milk chocolate chips or white chocolate chips.
- Unsalted butter can be substituted with coconut oil or vegan butter.
Variations:
- Add chopped nuts, such as almonds or pecans, to the fudge mixture before pouring it into the baking dish.
- Add a pinch of chili powder or cayenne pepper for a spicy kick.
- Use different flavors of chocolate chips, such as mint or raspberry, for a unique twist.
Tips and tricks:
- Use a candy thermometer to ensure the mixture reaches the correct temperature.
- Stir the mixture constantly to prevent burning.
- Let the fudge cool completely before cutting it into squares.
- 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. If you prefer it warm, microwave a square for 10-15 seconds.
Presentation ideas:
Arrange the fudge squares on a platter and sprinkle with powdered sugar or cocoa powder.
Garnishes:
Garnish with fresh raspberries or chopped nuts.
Pairings:
Serve the fudge with a glass of red wine or a cup of coffee.
Suggested side dishes:
Serve the fudge with fresh fruit, such as strawberries or bananas.
Troubleshooting advice:
- If the fudge is too soft, refrigerate it for longer.
- If the fudge is too hard, let it sit at room temperature for a few minutes before cutting it.
Food safety advice:
- Use caution when working with hot sugar mixtures.
- Store the fudge in the refrigerator to prevent spoilage.
Food history:
Raspadura is a traditional sweetener made from sugar cane in Latin America. It is similar to brown sugar but has a unique flavor and texture. Fudge is a popular candy that originated in the United States in the late 19th century.
Flavor profiles:
The raspadura adds a caramel-like flavor to the fudge, while the dark chocolate provides a rich and decadent taste.
Serving suggestions:
Serve the fudge as a dessert or a sweet snack.
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Taste: Sweet, Rich, Chocolatey, Fudgy