Sometimes I wake up with a great idea; here it is. A few weeks ago at work, we made a ginger snap fudge. Simple recipe, but too sweet for my tastes. A favorite of mine is anything salted caramel flavored. This recipe makes a delicious fudge with just enough salt to cut down the sweetness.
3 cups Ghirardelli white chocolate melting wafers
1 can Nestle's La Lechera milk based dulce de leche caramel
1 tablespoon butter
1/4 teaspoon vanilla extract
Himalayan course salt to taste
Add melting wafers to a microwave safe bowl. Heat for 20 seconds, then stir. Repeat as needed until wafers start to melt. heat one more time for 10 seconds then stir until mixture is smooth.
Add butter and milk and stir to mix thoroughly. Mixture will appear grainy, but it is not. Carefully add La Lechera and vanilla, mixing until completely combined. The fudge will begin to pull away from the sides of the bowl when it is ready.
Pour into a 9 X 9 pan lined with parchment paper, and lightly sprinkle with salt. Place in the refrigerator for a few hours. Remove by
pulling up on the parchment paper then cut into bite size pieces. Enjoy.
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