I love fudge, my grandmother used to make it a lot during the holidays. I had all of the ingredients on hand except for the walnuts, but I *did* have the perfect amount of pecans available, leftover from Thanksgiving so I decided to use those and not worry about the walnuts.
I made the marshmallow cream first one afternoon. I was pressed for time and shouldn’t have started it when I did but it turned out well regardless of my time crunch. I was thrilled to see the perfect, fluffy marshmallow cloud that magically appeared in my mixer bowl. I have never even thought about homemade marshmallow fluff, and have never used marshmallows in fudge so the whole process was new and exciting for me.
The one problem I had was the fact that I didn’t have a candy thermometer. I have lots of regular/meat thermometers but I had forgotten that my one candy thermometer broke at some point. I used one of the thermometers I had on hand, but it didn’t go up as high as I needed so I was nervous kind of winging/guessing at the correct time/temperature.
As usual I had a
kid underfoot great helper so that made me feel a bit distracted/disorganized. I was stirring, stirring, stirring and trying to keep him from getting burned when I realized I hadn’t cut/toasted the nuts that I would very shortly need. I set the oven to 400 and threw them in before the oven was even up to temp. I wasn’t exactly sure what “toasted extra dark” meant, but I felt like I was on the right track when I smelled the nuts close to burning. I yanked them out of the oven, threw them into the food processor right as I was finishing up the other steps. My pan was a 9″ so I folded up one side of foil so I could rig it into the proper 8″ size I needed. I poured the fudge in to cool and the foil barrier worked just fine.
I have to admit: the “X” thing confused me. I just couldn’t picture the final product. I did try to cut the Xs before it was fully set, but I had the pieces planned to be WAY TOO big for fudge. The only blog post that I saw that featured this recipe skipped the Xs AND the olive oil so I guess I wasn’t the only one that didn’t quite get it.
I tried the fudge after it set, but before the addition of olive oil or fleur de sel and it was amazing. Really strong and beautiful contrasting flavors: deep chocolate, toasty pecans (they were perfectly done, luckily!) and the sweet hint of fluffy marshmallows. I didn’t see how the fudge could get better. But it did. I found that the backside of a knife created a good, deep X in the fudge squares. I think that the regular knife edge wouldn’t allow for the olive oil to sit on top of the fudge properly. The fruitiness of the olive oil worked perfectly with the other flavors and I love salt on chocolate anytime. It was seriously mind-blowing.
My husband reminded me of the dessert he had on his menu when he was the executive chef for a French restaurant: dark chocolate tart with fleur de sel and olive oil gelato. This fudge was an exact replica of those flavors. This is definitely my go-to fudge recipe from now on.
And the fudge is already gone.
Go see how everyone else liked this delicious fudge!
Next up: Chocolate-Chip Orange Panettone. Yay, perfect for Christmas!!