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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is another recipe that I found in the regional magazine Saltscapes . Sounds delicious, and very good for the Holidays. Ingredients:
2 3/4 cups sugar |
4 ounces dark chocolate |
3 tablespoons butter, and more for greasing pan |
1 cup half-and-half |
1 tablespoon corn syrup |
2 tablespoons instant coffee |
1 tablespoon vanilla extract |
1 tablespoon candied ginger, finely chopped |
1 teaspoon cardamom |
1 teaspoon chili powder |
Directions:
1. Line an 8x8-inch pan with parchment paper and grease it with butter.
2. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1/2 of the butter, half-and-half, corn syrup, and instant coffee over medium heat. Stir with a wooden spoon until the sugar has dissolved and the chocolate has melted.
3. Increase the heat and bring to a boil. Reduce heat to medium, cover and boil for 3 minutes. Remove the cover and attach a candy thermoneter to the pot; cook until the thermometer reads 234°F.
4. Remove from heat. Stir in vanilla, candied ginger, cardamom and chili powder, mixing until well-blended and the shiny becomes matte.
5. Pour the fudge into the prepared pan. Let sit in cool, dry area, until firm. Cut into 1-inch pieces and store in an airtight container for up to 1 week.
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