Wednesday, December 19, 2012
Real Food Room Temp Fudge
I have to admit I've really suffered trying to perfect this recipe for you ;) It did take quite a few iterations to perfect it.
Now, there are tons of real food recipes for fudge out there. And while incredibly delicious, they soften a lot at room temperature, and don't hold their shape if left out too long. Your fingers require a lot of licking too, which isn't a bad thing... but doesn't bode well for putting in little wrappers and serving at high class parties. I also felt they didn't have quite the right chewey-ness that fudge excites in one's mind. The ones that do hold their shape and texture use lots of sugar and well-cooked milk too, but I wanted one that left the dairy more raw, and kept the texture without the sugar content.
So I'll let you in on my discovery....
I've been incorporating gelatin into my diet in many ways these days, and having a lot of fun with it (as you can see from past posts!) Only recently however did I consider that it might be just the remedy that real food fudge needs to brave the test of sitting out all during a long dinner until the guests saunter over to the dessert table.
So without further ado, here is my recipe:
4 oz unsweetened chocolate
1 c cream (heavy whipping cream would be fine, I used what we skim off our milk. You can use thinner "milk" too, I used plain milk instead of cream, and it came out ok, though not as rich, so I'm sure dairy-free subs such as coconut cream will work fine!)
1/8 tsp stevia & (I'm using NuNaturals extract powder, you sugar sub may be different)
2 TBS honey .... equiv. to approximately 1.5 C sugar or 3/4 c honey
2 TBS gelatin (I used Great Lakes brand, if using packets, then you need 2, Bernard Jensen brand was too chunky)
In a double boiler, melt chocolate over low heat.
Meanwhile, in another stainless bowl (or small pot), mix cream, sweeteners, salt, and vanilla. Whisk really well to get it as smooth as possible.
Check on the chocolate often to make sure it doesn’t melt too quickly, and gently stir occasionally. Once all the chocolate is completely melted and smooth, remove the bowl from heat. Do not turn the fire off under the pot. Put the bowl with the cream mixture onto the pot of water, and whisk while it heats. (Or heat the cream mixture in the pot on very very low heat.)
During this time the chocolate has had a chance to cool a little bit. Do not try to save time by heating both mixtures at the same time! Adding liquids too quickly to melted chocolate will cause it to seize.
While the cream mixture is heating, whisk constantly, once completely smooth, immediately remove from heat and start mixing into the chocolate. You want it warm, but not so hot that you can't keep your finger in it for 10 seconds. Whisk the chocolate while pouring the cream mixture in slowly. It will thicken and act as though it won’t mix well, but don’t worry! Just keep stirring. You may need someone to either hold the bowl or pour the cream mixture for you!
Once mostly combined, get the gelatin. Sprinkly it around evenly while you incorporate it into the fudge, whisking. It will get a little bit chunky and not completely dissolve. Perfect! If it dissolves too much, then you have too chewey fudge, if it dissolves too little, then you have large chunks of gelatin. The slight warmth of the cream and chocolate dissolves the gelatin a little, and the careful addition of it (sprinkle in a circle motion while whisking) incorporates it magically.
Transfer to a dish to cool. No need to line with anything, it should come out pretty easily.
Should be completely cooled in the fridge in a few hours. And it actually tastes best at room temp!
After cooling, cut into squares, and try not to eat them all yourself!
Also, as far as I know, this is a completely original recipe. I haven't made the typical fudge recipes with sweetened condensed milk, but I realize now that this is what I'm emulating. So if you think my method is amazing, please don't copy it, give credit where it's due. Thanks!