Fudge can basically be done in two different ways – and this is clearly the easiest. The consistency is super – and the taste gets you the self agenda. Here is my Christmas version which tastes delicious spicy.
1 ds kondenseret mælk
450 gr rigtig god flødechokolade
75 gr smør – possibly. usaltet
1 tsk chili
1 tsk stødt ingefær
1 lille kanelstang
½ teaspoon whole cloves
10 – 12 grønne kardemommekapsler
Hak chokoladen fine, if not it is in buttons.
Line a mold with baking paper – I like to use one bread form – I think it is appropriate in size.
Crush kardemommekapslerne look and willow seeds ud. Throw away capsules.
Hugs all the whole spices and cardamom seeds in spice grinder.
Sift the spices, so you are sure that there are larger pieces between.
Mix all ingredients in either a bowl, as lunes a water bath, or in a pot if you can control your stove with low heat. I prefer water bath.
Warm ingredients quietly up until they are melted together. Massen må helst ikke komme over 45 grader pga. chocolate.
Pour the mixture into the mold and smooth the surface roughly out with a spatula.
Let it stand for peace on the kitchen table for a minimum of a few hours before it is cut into squares or bars.
Fudge can be stored in a tin with tight-fitting lid at room temperature if it should be eaten within a few days. Must keep them a little longer, can be stored refrigerated and can be frozen. You can easily freeze a large piece down and only cut it out when it is thawed and you should use it.