After my New Year’s
resolution intention list and my pledge to cut back on sugar, you probably didn’t expect my next post to be sugar-dense dark chocolate fudge. Other than a few minor set-backs, I’m actually doing quite well with my elimination of sugar. But I made these during the holidays with the idea of posting the recipe before 2008, so I thought I’d squeeze them in before I start in on stuff like kale soup and cauliflower stew.
Which sounds better? Dark chocolate or cauliflower? Quick, pick one.
Okay, so if I had a choice between one of these little gems or a chunk of raw cauliflower, I probably wouldn’t have to think twice before lunging for the chocolate. And now that dark chocolate is being touted as this year’s wheat germ (which we never bought into anyway), I might even be able to make the pick with a clean conscience (except for the sugar part).
And, let me tell you, these are good. They’re also a breeze to make.
So, here you go. Yummy dark chocolate fudge – unless you’ve made a resolution never to eat fudge again. See, that’s why I suggested intentions.
If nothing else, stick this recipe in your files for sometime when you need a quick and easy dessert. One that doesn’t even require silverware. My favorite kind.
what you need
1 bag (12 ounces) gluten-free dark chocolate chunks *
1 can (14 ounces) sweetened condensed milk *
pinch of salt
3/4 cup chopped nuts (pecans, walnuts, pistachios) *
what you do
1. Using low heat, melt the chocolate, sweetened condensed milk, and salt in a heavy saucepan, stirring continuously.
2. Once blended and smooth, pour in nuts and mix well.
3. Poor mixture into greased 9 inch square pan, smoothing the top.
4. Let fudge cool and then refrigerate until well set. Using a good chef’s knife, cut into small squares and store in the freezer. Serve as needed. They’re great right from the freezer.
* I used Whole Foods “365 Brand” 70% cacao Dark Chocolate Mini Chunks (12 ounce bag)
* For more information on sweetened condensed milk, see my Key lime treat post of 12/31/07 http://www.glutenfreeforgood.com/blog/?p=148
* I used shelled and lightly chopped pistachios for this batch because I got some for Christmas (put in a freezer bag and bang with a metal measuring cup to break up), but any nuts will do