Sometimes you find a song that is just right. It hits all the right chords, pulls all the right heartstrings. You feel sentimental and optimistic when you hear it, like it reminds you of something lost, but promises something found. Isn’t food the same way, too?
The smells, sights, sounds and tastes of food bring us to a moment in time. You could be creating that moment for the first time, or reliving it each time you take a bite.
Fran‘s caramels are the most perfect candy in the world. I normally don’t care for caramel (not wrapped around apples, not inside a Snickers, not packaged in a plastic square), but this is not a normal caramel. Buttery and just chewy enough without sticking to your teeth, it is covered in thick chocolate and then sprinkled with smoked salt or their award-winning gray salt. Just divine. Made in Seattle, it reminds me of that salty city with sweet memories.
No matter whom I share my life with, they will always know that Fran’s must be a part of every holiday, birthday and in between. A girl can’t compromise – it’s my special moment in time.
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.
- 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
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.
Enjoy, chocoholics! xoxo