Super Duper Dark Chocolate Fudge
Ingredients
• 1 ¾ cups Saco Premium mixed Dutch & natural cocoa powder
• 1 ¼ cup Hammond’s black walnut bits (not California walnuts)
• 1 ¼ cup raisins or other chopped dried or candied fruit (like maraschino cherries cut in half)
• ½ stick unsalted butter
• 1/3 cup heavy table cream
• 1/3 cup local honey
• 1 TBS Vanilla extract (natural not synthetic)
• 2 tsp Ceylon cinnamon (not Saigon cinnamon)
• 1 tsp fresh ground Black Cardamom (not Green Cardamom)
• pinch of salt
Preparation
First melt butter in large glass mixing bowl.
Next add cream, honey, Vanilla extract, and spices, and then mix thoroughly. (Tip: measure out honey first, and then measure the cream to rinse honey out of measuring cup.)
Add cocoa powder, using a sifter with a fine mesh to break up lumps in cocoa powder
Thoroughly mix everything together so no dry cocoa power remains.
Now add nuts and dried fruit and mix these in thoroughly. Works best to don a pair
of disposable nitrile (or similar) gloves and kneed this mixture together with your
hands.
Pack finished mixture in a 6”x 6”x2” Gladware (or similar) container that’s been greased with butter, covered, and then refrigerated overnight.
Makes about 1 1/3 pounds fudge.
That looks very good. I’ve never seen a fudge recipe using spices.
Looks good! It reminds me of “Chunky” chocolate! Have you ever tried buttering/”Pamming” the measuring cup before adding the honey to facilitate it’s transfer?