|Chocolate Cherry Fudge: Messy, yet tasty (I promise)!|
Have you seen the cinematic decadence that is Chocolat? If not, you should get on it: Juliette Binoche. Johnny Depp, and Diva/Dame Judi Dench in a fun love story centering around a French woman and her magical chocolate shop. Of course it includes many scenes of chocolate being prepared in all its glory, so I recommend you have some on hand when you watch the film: maybe fudge will do the trick?
The IMDb page for Chocolat: http://www.imdb.com/title/tt0241303/
In honor of this sweet movie, I give you Chocolate Cherry Fudge. This recipe was inspired by a fudge recipe found here: http://www.mybakingaddiction.com/simple-fudge-an-interview-with-anne-thornton/. I did, however, make several adjustments. Without further ado, I'm about to share one of the simplest recipes I know. I dare you to try it...trust me, you won't regret it!
Here's what you'll need:
1 can (14 oz) sweetened condensed milk
2 cups semi-sweet chocolate chips
1 cup milk chocolate chips
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
8-10 maraschino cherries (optional for those who just like good ol' plain chocolate)
(1) Melt the sweetened condensed milk, chocolate chips, and salt over low heat in a saucepan/medium heatproof bowl. Stir this mixture until it's completely smooth. I suggest using the double-boiler method so as not to burn your chocolate. For those unfamiliar with this, it's super easy! Fill 1/4 of a medium skillet with water. Heat the water until it comes to a boil and then reduce the heat to low so it can simmer. Place the saucepan in the water, and you've got your fancy schmancy double-boiler!
(2) Remove saucepan from heat and stir in vanilla, cinnamon, (and the cherries if you're into them like me). Don't worry if some of that sugary syrup from the cherry jar gets in the fudge: trust me, it's all for the best!
(3) Place foil in a 9-inch square pan. Lightly coat the foil and sides of the pan with cooking spray. Pour your chocolate mixture in the pan and spread evenly. Chill for at least 3 hours or until the fudge is firm. Then, flip the pan over onto a large plate and carefully peel off the foil.
(4) Cut into squares. I suggest smaller squares, simply because this fudge is very rich, but to each their own! Also, remember to keep these little treats in the fridge. They get rather melty if left out for too long. Bon appetit!