SemiSweet & Sometimes Salty Fudge

When Charlotte told me she was making fudge for her hubby, my body went into an involuntary spasm of nose scrunching, grimacing and shoulder shrugging. I mean, really, who gives a shit about fudge, right? Most of us rank fudge at the bottom of the pile. It’s not that it’s disgusting, it’s just that it’s not not disgusting. Generally some misshapen amorphous blob, fudge often leaves you disappointed. And very, very thirsty.

But not this fudge. Perhaps we shouldn’t call it fudge before people start overlooking this recipe, subconsciously thinking ‘Ew, what the fuck? Fudge?’ Let’s just call this a super rich, super thick chocolate bar. With pretzels.

 

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Char says: “It is rich and goes a long way, but very addicting. You could easily reduce the amount of pretzels (or omit completely) and stir anything you like into this fudge — potato chips, caramel candies, popcorn, bacon, mochi, you name it.”

I made this fudge last night and Johnny and I demolished half the batch while watching the Grammys. It was sweet and rich, like a truffle, but the crunch and salt kept it from being overbearingly sweet. And since the pretzels kind of look like hearts, we considered this a pre-Valentine’s treat.

So, go on and make a batch and let me know how yours turns out!

 

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Semisweet & Sometimes Salty Fudge
Recipe by Charlotte Abrams
2 tablespoons butter, cubed
3 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon fleur de sel or high quality sea salt
2 cups miniature pretzels, chopped, plus more left whole for top
Lightly grease an 8-inch baking pan and line with parchment paper. Bring a few inches of water to a simmer in a medium pot. Combine butter, chocolate chips, condensed milk, vanilla, and salt in a medium bowl. Rest bowl in the pot over the simmering water, being sure it doesn’t touch the water. Stir until chocolate is completely melted and thick, scraping the bottom and sides with a rubber spatula. Remove from heat and stir in chopped pretzels. Spread in an even layer in prepared baking pan. Press some whole pretzels on top. Refrigerate until set, about 2 hours. Use sides of parchment to lift fudge from the baking pan and cut into squares.