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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Blaine Moats

Recipe Summary

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; total fat 5g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 3mg; sodium 44mg; potassium 69mg; carbohydrates 7g; fiber 1g; sugar 6g; protein 1g; trans fatty acidg; vitamin a 30IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 2mcg; vitamin b12mcg; calcium 23mg; iron 1mg.

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