It’s easy to make! Satisfy your sweet tooth! Chocolate Fudge Triangles .For chocolate lovers, few treats satisfy a craving so effectively as fudge.
- 5 ounces good quality white chocolate (chopped)
- 1 ½ teaspoon lemon juice
- 14 ounce (fluid) can sweetened condensed milk
- 2 ounces dark chocolate melted (to decorate)
- 1 tablespoon pure vanilla extract
- 2 cups pecans chopped (hazelnuts or walnuts) – optional
- pinch of salt
- 2 tablespoon unsalted butter
DIRECTIONS for Chosolate Fudge Triangles
1. First, line an 8-inch square baking pan with foil.In a saucepan – over low heat melt the chocolate and condensed milk, stirring frequently.
2. Remove from the heat and stir in the vanilla extract, nuts, salt and lemon juice. Spread half of the mixture in the pan. Chill for 15 minutes.
3. Next, in saucepan over low heat, melt the dark chocolate and butter, stirring until smooth.
4. Remove from the heat cool slightly then pour over the chilled white layer and chill for 15 minutes.
5. Slowly reheat the remaining white chocolate mixture and pour over the set dark chocolate layer. Smooth the top, then chill for 4 hours – until set.
6. Using the foil to lift it, first remove the fudge from the pan and turn onto a cutting board. Remove the foil and using a sharp (equally important) – Long knife, cut neatly into 24 squares. Cut each square into two triangles. Makes 48.
7. Finally, to decorate drizzle with melted dark chocolate. Serve & ENJOY.
- This fudge can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Choose a heavy, straight-sided metal saucepan that holds about twice the volume of your fudge recipe.
- To keep the fudge from sticking to the cooling pan, line it with non-stick foil or parchment paper, or coat it with cooking spray, butter, or a neutral oil.
- Fudge is a cooked with butter, sugar and dairy, plus so many flavorings like-nuts, dark chocolate, white chocolate, butterscotch, maple syrup, peanut butter.
Photo Credit gratitudeismine.com