Sunday, December 13, 2015

White Chocolate Fudge with Fleur de Sel

I haven't baked any Christmas cookies yet and I'm not so sure that I will. But, I've started to make some edible gifts this weekend. This recipe here is easy and fabulous. I'm sure we all agree that the combination of caramel and salt is delicious. It was the addition of white chocolate that drew my attention to this recipe. Funnily, I'm not usually a big fan of white chocolate, but I immediately thought that here, it would work really well. And it did!

(to read the original recipe in German, click here)

2.5dl heavy cream
250g sugar
80g white chocolate, coarsely chopped
fleur de sel

Line a brownie tin (about 20x20cm) with parchment paper.

In a large saucepan, bring sugar and heavy cream to the boil. Reduce the heat and let simmer for 30-40 minutes until the batter thickens and has got a brown, caramel-like color. Take away from the heat and stir in the white chocolate. Keep stirring until the chocolate has melted.

Immediately pour your batter into the brownie tin. Let cool in the fridge for a few hours. Then, cut into squares.

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