This shortcut fudge -- from Shauna Sever's cookbook Midwest Made -- gets a 21st-centery boost with bittersweet chocolate and flaky sea salt. If you want to streamline a little, use high-quality chocolate chips, such as Ghirardelli.

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Ingredients

Directions

  • Line an 8-inch square baking pan or a 2-quart baking dish with foil. Coat foil with cooking spray; dab away the excess with a paper towel.

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  • In a large, heatproof bowl, combine chocolate and butter. Set bowl over a pan of simmering water over medium-low heat, making sure water doesn’t touch bowl. Stir until completely melted. Remove bowl from heat. Add sweetened condensed milk, fine sea salt and vanilla; stir to blend. Stir in flaky sea salt and nuts. Spread in prepared pan, smoothing the top.

  • Refrigerate until set, about 1 hour. Remove fudge from pan; cut into 1-inch squares. Store in an airtight container in the refrigerator up to 1 month.

*PREP TIP

Immediately after toasting nuts, lightly sprinkle with fine sea salt.

Nutrition Facts

71 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 3 mg cholesterol; 44 mg sodium. 69 mg potassium; 7 g carbohydrates; 1 g fiber; 6 g sugar; 1 g protein; 0 g trans fatty acid; 30 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 2 mcg folate; 0 mcg vitamin b12; 23 mg calcium; 1 mg iron;

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