Fall Fudge
Recipe by Raquel Rivera, Chef, Bonhomia, in McAllen“I make this recipe for my family every year during the fall and the holidays. I wanted to create a small piece of heaven that would be like eating cake without the bread or the inside of a truffle. My favorite is to have this with a double espresso on the side, sharing this fudge with great company.”
Ingredients
- 5¼ tablespoons (75 g) unsalted butter
- 3¼ cups (500 g) chocolate
- ¾ cup (400 g) condensed milk
- 1 vanilla bean
- 1 teaspoon (2.8 g) ground cinnamon
- ¼ teaspoon (0.7 g) ground ginger
- ¼ teaspoon (0.5 g) ground cloves
- ½ cup (64.9 g) cranberries
- ¼ cup (37.5 g) pecans
Instructions
- Put everything except the cranberries and pecans together in a pot on low heat. With a spatula, continue to mix until everything is melted and mixed thoroughly. It is very important to never stop stirring so that nothing burns.
- Once all ingredients are incorporated, transfer to a mold and top with cranberries and pecans before it sets.
- Let fudge set for 2 hours in the fridge.
- Cut it in small squares with a knife, and it’s ready to enjoy!
