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.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary test

hands-on:
20 mins
total:
1 hr 20 mins
Servings:
64
Yield:
64 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 5g; cholesterol 3mg; saturated fat 2g; carbohydrates 7g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 6g; protein 1g; vitamin a 30.2IU; vitamin c 0.2mg; folate 2.5mcg; sodium 44mg; potassium 69mg; calcium 23mg; iron 0.6mg.
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