Aw, fudge. No literally, fudge!
I’m going to keep this short today as I’m officially in vacation mode. Tomorrow morning a couple friends and I are driving up to Tofino for an extra loooong weekend, renting a little cabin by the water with big windows so we can watch the gloomy weather from inside in our pajamas beside a warm and cozy fireplace.
Tofino may seem like a strange place to go in November – rain! storms! grey skies! – but it’s a beautiful place no matter what time of year. There are miles and miles of beaches to explore, and if it’s raining, well, who cares! Nothing some boots and rain pants won’t fix. Gotta love the Pacific Northwest. ❤
So this cabin is apparently equipped with a kitchen and kitchen-related things, so I’m sure we’ll be doing a lot of cooking and eating, but I’m putting the blogging on the back burner. It is my vacation, after all, and it’s been eons since I went away anywhere for an extended period of time. It’s only 5 days, but it’s a start, and I could really use the time away. Mentally. I need it.
So, this fudge. Technically it’s a “cheater’s fudge”, since it’s not made traditionally. I like cheating at these sorts of things, since messing around with a candy thermometer is not really my cup of tea.
The secret to this fudge is sweetened condensed milk, which has recently become my favourite baking ingredient. It does wonderful things. For the dulce de leche part of this fudge, it’s essentially just sweetened condensed milk cooked on low for a few hours until it thickens and turns a rich caramel colour.
You could definitely make this fudge in two seperate batches, making a separate dulce de leche fudge and an egg nog fudge. But it’s quite a show-stopper when you swirl them together.
Don’t be freaked out about the “egg nog”. There are no eggs in this fudge. Just sweetened condensed milk, chocolate, a dash of rum, and a heavy dose of nutmeg to remind you of the classic, holiday drink.
Like I said, it’s a cheater’s fudge!
Now, off I go to pack. I’ll see you all in a few days, hopefully with some Tofino pictures to share!
| Egg Nog Dulce de Leche Fudge Swirl | Print |
- Egg Nog Fudge:
- 280g white chocolate, chopped
- 150 mL (half a can) sweetened condensed milk
- 1 tsp rum
- ½ tsp grated nutmeg, plus more for topping
- .
- Dulce de Leche Fudge:
- 230g white chocolate, chopped
- ½ cup dulce de leche*
- Line a 8x8" baking tray with wax paper, leaving enough hanging off the sides so you can grip it easily. Set aside.
- Place a pot of water on the stove and bring to a low simmer. Place a heat-proof bowl over top of the pot, making sure the bowl does not touch the water. Place the ingredients for the egg nog fudge in the bowl and stir continuously with a rubber spatula until smooth and melted, about 5 minutes. Remove bowl from heat and cover to keep warm.
- Using the same technique, melt the dulce de leche fudge ingredients together until smooth.
- Pour both mixtures into the prepared pan. Use a knife to swirl the fudge together, keeping the top as smooth as you can. Sprinkle some more grated nutmeg on the top.
- Refrigerate for at least 2 hours until completely chilled. Once solid, remove the wax paper from the pan by lifting the sides. Cut the fudge into 2-inch pieces using a hot knife. Store in an airtight container in the fridge.
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