Bacon salted fudge

Never thought I’d see those three words together on this blog. I am, however, the new owner of bacon salt, which my dear Oregonian friend gave me for Christmas. I’ve been hunting for ways to use it, which brings me to Giada.

She makes a cinnamon-chocolate fudge in which she sprinkles a little kosher salt on top. I watched her do this and needed to make it immediately. Went online and the recipe had quite the rave reader reviews, so I printed it out.

It was simple and easy, as all fudge really is, and I love the addition of cinnamon. Adds a warmth to the dark chocolate. Oh, and then I sprinkled bacon-flavored sea salt all over the top.

This would be a wonderful treat to make for your Valentine this weekend. Or, let’s be honest, for the most important person in the world: me. Just kidding — you. I cut mine into squares and keep them in the freezer for longevity’s sake.

Bacon-salted fudge:

Ingredients

• Butter, for greasing the pan
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips or chopped coarse
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• Bacon salt, or kosher salt or any other kind of gourmet salt you can find

Directions

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 a 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.

Chubberific

Enjoy, chocoholics! xoxo

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