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Black Cherry Fudge
Have you tried Black Cherry Fudge? Click on the photo for recipe and instructions!
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional
*Note::::I used the bittersweet chocolate
And also sprinkled some of the flake sea salt on a few rows
of the fudge it was very good both ways!
Butter the bottom and sides of an 8 by 8-inch baking pan.
Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside.
In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla.
Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick).
Using spatula, scrape the mixture into the prepared pan and smooth the top.
Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces.
Store refrigerated in an airtight container or freeze.
*Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips. I suggest using the bittersweet the flavor is Amazing !
Love cookie decorating? Watch Bobbie's video tutorial for making these delicate Limoge China Rose cookies! Click on photo for Tutorial and don't forget to subscribe to Bobbie's Youtube Channel!
"Hope everyone has a sweet Valentines Day! " ~ Veronica Romo Arthur
Any holiday is a great occasion to make a gingerbread house and Veronica Romo Arthur, owner of With Love & Confections, created this adorable Valentine's Day House! Click on the photo to visit and like Veronica's FB page!
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