Cranberry Orange White Chocolate Fudge
18 oz white chocolate, chopped
14 oz sweetened condensed milk
3/4 cup dried cranberries, roughly chopped
1/2 teaspoon salt
zest of 2 oranges
Line an 8"x 8" baking dish with parchment paper on the bottom and all four sides. Set aside.
Using a large heat-proof bowl and a pot, make a double boiler. Heat the water in the pot to a rapid boil, then turn heat down to simmer. To your bowl, add in white chocolate and sweetened condensed milk. Use a spatula to stir constantly until the mixture mixture is fully melted, then remove from heat.
Working quickly, add in cranberries, salt, and almost all of the orange zest (save about 2 teaspoons of zest to sprinkle on top). Pour mixture into prepared baking pan and tap on your counter a few times to remove any unwanted air bubbles. Sprinkle with remaining orange zest.
Cover the baking pan tightly with plastic wrap and place in fridge to set for at least 4 hours, or overnight. Cut into small squares and serve! Will last over a week in the fridge.
Recipe comes from Broma Bakery
Fudge With Walnuts & Flaked Sea Salt
18 oz semi-sweet chocolate, chopped
14 oz sweetened condensed milk
1 cup walnuts, roughly chopped
1 teaspoon vanilla
1/4 teaspoon sea salt + more for sprinkling
Line an 8"x 8" baking dish with parchment paper on the bottom and all four sides. Set aside.
In a heavy bottomed pot over medium heat melt together semi sweet chocolate and 14 ounces of sweetened condensed milk by stirring constantly.
Turn the heat off and add 1/4 teaspoon sea salt and 1 teaspoon vanilla and 1 cup toasted chopped walnuts. Mix to combine.
Immediately spread the mixture into baking dish and smooth with an offset spatula.
Sprinkle with flaked sea salt and carefully press into the surface.
Refrigerate for at least 2 hours.
Cut into small pieces and share.
Idea fro the recipe comes from Mango & Tomato
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