Super- easy Sea Salt Fudge5:29 PM
After about 15 years of being able to eat whatever I want, my food allergies are creeping back in a most unwelcome fashion. As I learn more and try to get things back in check, I've cut out all of my known allergens. Eliminating dairy and eggs has made baking something of a challenge.
Anyway, I made a few tweaks to a fudge recipe I came a cross and it was a big hit! (Not just me with my post-allergy sugar withdrawals) In fact, after sharing the fudge, the recipe has been requested a number of times! So here it is!
Sea Salt Fudge
- 3 c powdered sugar
- 1/2 c cocoa powder (I used 1/4 c dark and 1/4 c regular)
- 1/2 c shortening or coconut oil
- 1/4 c rice or almond milk
- 8 oz dark chocolate, chopped
- 1 Tbsp vanilla
- pinch of Kosher salt
- Coarse sea salt for sprinkling (or any coarse salt of your choice)
Line the bottom of an 8-inch square pan with parchment (or waxed) paper, allowing it to hang over the sides.
In a bowl, combine the powdered sugar and cocoa powders. Be sure to blend well, breaking up any lumps.
In a double boiler or bowl set over a pan of boiling water, combine the shortening/coconut oil, almond milk, and chopped chocolate. Heat until chocolate and oil are almost melted, stirring continuously. Remove from heat and stir in vanilla and a pinch of salt.
Working a little at a time, add the sugar-cocoa powder mixture to the chocolate, mixing well until everything is completely combined (watch out for lumps!).
Transfer to the pan, using a spatula to spread evenly. Press down to get into the corners and smooth out the top. Sprinkle the top with coarse sea salt (or another coarse salt of your choice - I actually used kosher). Chill fudge for 30 minutes. Remove from pan by pulling the edges of parchment paper. Cut into squares and enjoy!
*Note: The salt topping is to taste. I would recommend starting with just a little, as you can always add more. It is, however, easier to add salt before chilling the fudge.