Posting date is December 8th!
VELVET CHOCOLATE WALNUT FUDGE WITH OLIVE OIL AND FLEUR DE SEL
Yield: 24 pieces
2/3 cup evaporated milk
2 1/4 cups homemade marshmallow cream
2 ounces (1/2 stick) unsalted butter, cut into ½-inch cubes
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1/2 teaspoon salt
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
6 ounces good-quality milk chocolate, coarsely chopped
2 cups walnuts, toasted extra dark, coarsely chopped
1 1/2 teaspoons pure vanilla extract
2 tablespoons good-quality extra-virgin olive oil
1 tablespoon fleur de sel
Lightly spray an 8-inch square baking pan with nonstick cooking spray, line it with aluminum foil, and lightly spray the foil.
In a medium saucepan, stir together the evaporated milk, marshmallow cream, butter, both sugars, and salt. Set the saucepan over low heat and continue to stir gently until the sugars dissolve. Turn the heat up to medium-low and, stirring continuously, bring the mixture to a boil. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Continue to stir gently and wait for the mixture to reach about 230 degrees F, 6 to 10 minutes (depending on outside temperature and humidity).
Remove from the heat. Carefully add the chopped chocolate and stir until completely melted. Stir in the nuts and vanilla. Keep stirring the fudge until the mixture turns from glossy to matte (it might look a tiny bit oily when spreading it into the pan, but it will change appearance as it cools). Spread the fudge into the prepared pan and let cool to room temperature. Before the fudge sets completely (wait about 10 minutes after spreading into the pan), use the tip of a small spoon to score 16 equal X patterns on the fudge. The impression should only be about 1/4 inch deep. Divide the fudge into 16 equal bars.
The fudge can be stored at room temperature, tightly covered, for up to 1 week.
Before serving, drizzle some olive oil into the X impression and sprinkle with fleur de sel.
HOMEMADE MARSHMALLOW CREAM
This rich and dreamy recipe makes enough marshmallow cream (more than 4 cups) for two batches of fudge. We have been known to use leftover marshmallow cream for almost anything—ice cream topping, peanut butter and marshmallow sandwiches (a favorite), or even, on occasion, as a quick and dirty cupcake frosting.
Yield: 4 cups
4 large egg whites
1 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup sugar plus 3 tablespoons, divided
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
In the bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites vigorously for 1 minute. Sprinkle the cream of tartar and salt over the whites and continue beating until the egg whites are foamy. Continue beating while sprinkling in 3 tablespoons of the sugar. Beat until soft peaks form.
In a medium saucepan, gently stir together the remaining 2/3 cup sugar, 1/4 cup of water, and the corn syrup. Set the saucepan over low heat and continue to stir gently until the sugar and syrup dissolve. Turn the heat up to medium and bring the mixture to a boil. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Turn the heat up to medium-high and wait for the mixture to reach firm ball stage, 246 to 248 degrees F, about 10 minutes.
Turn the mixer to low speed. Slowly stream the hot sugar mixture into the egg whites. Once all of the sugar mixture has been added, increase the mixer speed to high and beat until marshmallow cream is near room temperature and fluffy. Add the vanilla and beat again for 5 more seconds or until incorporated. You can check the temperature of the mixture by touching the bottom of the mixing bowl.
Use immediately, or refrigerate any leftover marshmallow cream, tightly covered, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
I am far too excited about this one…it’s probably going to be a raging disaster!
I have never made fudge before, so I’m hesitant. ack!
It sounds interesting, definitely more so than your average fudge.
I’m a little unclear on the whole “scoring x’s” part– so you make 16 x’s that are supposed to be in the middle of each piece and the oil seeps in? And why use a spoon rather than a knife?
Yael Even says
I don’t get it either.
matt - baked dude says
you are attempting the famous fudge. well, semi-famous (people are either fudge people or not i guess). anyway, it can be a bit of a pain, but one of the things my grandma used to do was score each piece of fudge with a thick X and then drizzle with a little olive oil (so it seeped into the X) and salt. it was her way of cutting the sweetness. its the only way i eat fudge now. might be a tad messy…but…
and thanks to the group…i am getting a zillion emails about caramel cake. we don’t make it at the bakery, but lots of people trying to order it :)
have a great sunday.
I’m guessing using a spoon instead of a knife helps keep the cuts shallow. Thanks Matt!
Thanks, Matt! The combination sounds amazing– I can’t wait to try it. Just wanted to make sure I was envisioning it correctly. Being messy is not a deterrent… ;-)
BTW, the caramel cake is one of my all-time faves now. I made it a second time for Thanksgiving and it turned out fabulous! Glad it’s getting some much-deserved buzz.
Sheri– Good point. I suppose a spoon will also create a wider cut for the olive oil to settle into.
This recipe is so interesting to me, and I haven’t made fudge in a few years. Looking forward to it! :)
Mark @ Neufangled Desserts says
Do you think this fudge could be just as good with almonds or pecans? Just not a walnut fan… sorry! :-(
I’m doing the same – I have TONS of almonds and pecans already and I’m not going to spend more money on nuts, especially when they are one of my least favorites! REBEL. ;)
Y’all– the marshmallow cream instructions in the book differ slightly from the recipe printed here. In the book, it says to take the sugar syrup to 230F, while here it says 246-248F. I imagine this makes a difference; anybody know which one is right? I’m inclined to go with the book…
Go with the book – our copy is pre-production and sometimes we don’t catch all the changes.
Good eye Dafna! That’s quite a difference. I’d pull it as soon as it hits 240F – in the short time it takes to go from stove to mixer the temp can increase pretty fast. Looking forward to the leftovers! ;)
Thanks, ladies. Hmm, maybe I should split the difference– Erin, your marshmallow on Instagram looks a-mazing! :)
Ummm… just kidding. It was the fudge mixture that was 230F! I swear I looked, like, three times, but I was looking at the wrong part of the recipe…
Anyway, my fudge was a disaster. I’ll try again hopefully. :(