Heather Bertinetti, Manhattan-based pastry chef, makes holiday magic with a decadent chocolate dessert.
Chocolate Fudge Recipe
1 pound semisweet chocolate, roughly chopped
1 ounce unsweetened chocolate (also labeled as “Baker’s Chocolate” or “100% Cacao”), roughly chopped
1 14-ounce can sweetened condensed milk
Pinch kosher salt
1 1/2 teaspoons vanilla extract
1 cup pecans, roughly chopped
Line an 8-inch cake pan with aluminum foil, extending the foil over the sides of the pan. Set aside.
Set up double boiler. Fill a medium pot with about 1-inch of water and place it over medium-high heat. Bring the water up to a boil and then reduce the heat to low to maintain a simmer. Place a metal bowl that is larger than the opening of the pot on top of it and add the chocolate to the bowl. Melt the chocolates, stirring frequently.
While the chocolates are melting, place a large high-sided skillet over medium heat with the sweetened condensed milk, salt, and vanilla extract. Whisk the mixture occasionally until it heats through and just begins to bubble around the edges. Add the melted chocolate to this mixture and whisk to thoroughly combine. Stir in the nuts.
Pour the fudge into the lined cake pan and spread it out evenly on top. Refrigerate the fudge until cooled and set, at least 3 hours. To serve, lift the fudge out of the cake pan and peel away the aluminum foil. Cut it into squares and serve cold or at room temperature. Store the fudge in an airtight container at room temperature for up to 4 days.
Indulge this holiday season by learning how to make fudge for your friends and family.
In association with Rachael Ray at www.rachaelray.com