Showing posts with label chocolate hazelnut fudge. Show all posts
Showing posts with label chocolate hazelnut fudge. Show all posts

Tuesday, August 16, 2011

Make Fab Fudge in your Microwave from author Cleo Coyle




“Oh, chocolate fudge I’ll eat. What I can’t swallow is fudging, as in fudging statistics, fudging results, fudging the truth. Mathematicians call it a fudge factor—putting an extra calculation into an equation just so it will work out as expected. It’s what we law enforcement types call a scam.” 

~ Detective Mike Quinn, Murder by Mocha 


Scamming does indeed play a role in the plotline of my latest Coffeehouse Mystery, Murder by Mocha, but there is no fudging in this fudge recipe. The claim that you can make it in a microwave is true, and the results are delicious.

I’m especially confident stating this because my husband is a fudge fiend. While growing up, he gobbled homemade fudge that was continually cooked up by his mom. He enjoys sampling the treat wherever he travels; and every year, for his birthday, I ship handmade fudge to our New York home from the famous fudge makers of Mackinac Island, Michigan.


Cleo Coyle, spouse to a
fudge fiend is author of
The Coffeehouse Mysteries
Marc was highly skeptical about this recipe, but after tasting it—and more of it, and even more of it, he declared it to be nearly as good as his mother's. 

Microwave fudge is nothing new, of course. You will find renditions of it all over the Net. This (crunchless) chocolate-hazelnut version is simply my take on the ingredients, ratios, and process. Why do I say crunchless? Because the light note of hazelnut in this treat comes not from actual nuts but Nutella, so the fudge stays smooth, creamy, and dreamy!



I’m sure 99% of you know what Nutella is, but for the 1% who don’t it’s a delicious spread (not unlike peanut butter) that blends chocolate and hazelnuts. If you’ve never bought it, look for it in your grocery where peanut butter is sold. 








Cleo Coyle's
Smooth and Dreamy
Chocolate-Hazelnut
Microwave Fudge

For a free PDF of this recipe that you can save, share, or print, hit the "print friendly" button on the bottom of this post or click here.

Ingredients:

1 (14 ounce) can of sweetened condensed milk
2 tablespoons unsalted butter
1 (12-ounce) package of good quality semisweet chocolate chips
1/4 teaspoon Kosher salt
1-1/2 teaspoons pure vanilla extract
1/2 cup Nutella chocolate-hazelnut spread (room temperature)

Step 1 – Prep pan: Crisscross the bottom of an 8 x 8 square pan with two sheets of parchment paper. The parchment sheets should be long enough to extend, like handles, over the edges of the pan. 

Step 2 – Melt with microwave: Place the milk into a microwave safe bowl. Cut the butter into the milk. Pour in the chocolate chips, and microwave it all for 30 seconds. ONLY 30 seconds. Remove and stir. Nuke it for another 30 and remove to stir again. This should be enough time to melt the chocolate and butter. If not, continue microwaving and stirring in 20 second increments until everything is melted.

NOTE: Do not simply microwave this mixture for 2 solid minutes without stirring. You run the risk of scorching the chocolate and completely ruining the fudge. Once chocolate is burned, there is no saving it. Be sure to melt it slowly, in increments. 



Step 3 – Finish the fudge: Into the melted mixture, sprinkle the salt and measure in the vanilla and Nutella. 


NOTE: Nutella should never be cooked in a microwave (this advice is also written on its label). High heat alters the texture and flavor, which is why I'm careful how I use it in recipes. What I want you to do is simply stir the Nutella into the warm, melted mixture that comes out of the microwave. Be sure to stir from the bottom, lifting and folding to blend everything well.






Step 4 – Chill and cut: Now pour the chocolate mixture into your lined pan. Using a rubber spatula or back of a spoon, smooth the top, leveling it off. Chill the pan in the refrigerator until firm—this will take approximately 3 hours. Remove and cut into small squares. To store, place fudge in an airtight container and keep in the refrigerator, and, of course...





Eat with joy!

~ Cleo Coyle, author of 






To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.