Two-In­gre­di­ent Dulce de Leche Fudge

Canadian Living - Holiday Entertaining - - Holiday countdown -

Hands-on time: 10 min­utes

To­tal time: 3 ¼ hours

Makes: about 36 squares

You don’t need a candy ther­mome­ter to make this deca­dent two-in­gre­di­ent “cheater” fudge. For best re­sults, use a thicker, more spread-like dulce de leche rather than the run­nier sauce-like va­ri­ety. 450 g white choco­late (about 1 lb), chopped 1 cup dulce de leche (such as

Bonne Ma­man)

In heat­proof bowl set over saucepan of gen­tly sim­mer­ing (not boil­ing) wa­ter, melt choco­late with dulce de leche, stir­ring of­ten, un­til smooth, about 5 min­utes. Scrape into parch­ment pa­per–lined 8-inch (2 L) square cake pan, smooth­ing top. Re­frig­er­ate un­til firm, about 3 hours. Lift out onto cut­ting board; peel off parch­ment pa­per. (Make-ahead: Wrap in plas­tic wrap, over­wrap in re­seal­able freezer bag and freeze for up to 2 weeks; thaw in re­frig­er­a­tor be­fore con­tin­u­ing with recipe.) Us­ing hot knife, cut into squares. (Makea­head: Layer be­tween waxed pa­per in air­tight con­tainer; re­frig­er­ate for up to 2 weeks.) per square: about 95 cal, 1 g pro, 5 g to­tal fat (3 g sat. fat), 12 g carb (0 g di­etary fi­bre, 12 g sugar), 3 mg chol, 22 mg sodium, 66 mg potas­sium. % RDI : 4% cal­cium. White choco­late fudge is softer than reg­u­lar fudge, so make sure it’s well chilled be­fore cut­ting it into squares.

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