In the Oven: Velvet Chocolate Walnut Fudge with Olive Oil and Fleur de Sel

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.