In a saucepan, combine remaining cream, milk, sugar, and salt.Place a fine mesh sieve over the top of both bowls. Pour 1 cup of the heavy cream into a heat-proof bowl and nest inside a larger bowl filled with ice water.Fudge chunks and sea salt just might change your ice cream game forever (and that’s a good thing). Then cut up the cold chocolate into good-sized chunks, and freeze them (they will melt if left at room temperature, so you want them to be as cold as possible before stirring into your freshly-churned ice cream). The fudge chunks are made by melting chocolate with corn syrup and a splash of heavy cream the paste-like concoction then spread into a thin layer and chilled until firm. Or maybe you use the fudge chunks in a banana ice cream base for a spot-on replica of one of my favorite ice cream flavors of all time. Maybe you forgo the fudge chunks and drizzle in melted chocolate (Jackson Pollock style) for a Stracciatella-like effect. Either could be used independently or in conjuction with another flavor or mix-in. This is essentially a two-part recipe: the fudge chunks and the sea salt vanilla ice cream base. Mary Poppins was wrong: it’s not just a spoonful of sugar, but a hearty pinch of salt that makes everything better, in the most delightful way of course. SUPER vanilla, if you will, the salt intensifying the aromatic flavors of the bean in ways you can only imagine it would. The results are astounding, it’s a vanilla unlike any you’ve ever tasted. The sea salt was a wild idea in an attempt to make the vanilla base more than just plain ol’ vanilla. Vastly superior to plain old chocolate chunks in terms of texture. Turns out melted chocolate mixed with a bit of corn syrup and cream is the perfect solution: the modeling chocolate-like material stays slightly chewy even when frozen. Fudge chunks should be fudgy, softer with a bit of chew to them, not hard chunks of chocolate.Īnd that’s exactly what I set out to create. I’ll admit to have posted a recipe or two claiming just that, but it’s kind of a cop out. I got 58 one time and 56 the next, but as low as 53 another time.Let me get one thing clear: when it comes to ice cream, chocolate chips do not fudge chunk make. If you are aiming for 1″ cubes, this recipe will yield closer to 55 pieces. But I like to keep it real, and you’ll have some pieces break when cutting because of it’s light texture. This recipe will yield one 8″ x 8″ pan, which if you were to cut into 1″ cubes would give you 64. If you would rather use pure vanilla extract, it will still taste delicious! I used vanilla bean paste because 1, real vanilla beans are very expensive and 2, I still wanted those beautiful specks in the fudge. If you’re looking for a white fudge that isn’t flavored with white chocolate, this is a wonderful alternative. The rest of the fudge recipe is fairly standard. I love me some good white chocolate, but when I want vanilla fudge, I want pure vanilla flavor. He’d rather eat this crumbly, feather-light fudge than dense and chewy fudge. Though it’s worth saying that some people prefer a more crumbly fudge. This fudge is a light, more crumbly texture than Martha Stewart’s vanilla fudge, which is creamy and smooth. I’ve made the long-process vanilla fudge, but I wanted to see if I could get close to that wonderful taste in a shorter amount of time. Before we start, this is a cheat mode vanilla fudge.
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