misnomer jones

After making my own original and having the top layer fail once, I decided to do a re-write to clarify the top layer and change this to a smaller pan to minimize the investment risk for those unsure of attempting such a large portion of fudge as the original made. This reduces the result from a 9×13 to an 8×8 slab of fudge, which is still plenty.

Chocolate Fudge Layer

INGREDIENTS:

* Smoked sea salt (for the very end)
*6-8oz Applewood smoked bacon, fried and chopped (if uncured, I sometimes salt during cooking)
* 2 cups granulated sugar, (bakers sugar is finer but just granulated sugar is okay)
* 7 1/4 ounces evaporated milk
* 1/2 C. butter
* 6 ounce bag semisweet (real) chocolate chips, (or about 1 cup)
* 2 c mini marshmallows
* 1 Tbsp Unsweetened Dark Cocoa
* 1/2 teaspoon vanilla

PREPARATION:

Prepare a 8×8×2.5 pan either by buttering it or lining it with parchment paper.

In a large bowl combine the chocolate, cocoa, marshmallows and vanilla.

Butter the sides of a heavy 4-quart saucepan. Add evaporated milk, butter and sugar.

Heat and stir constantly until the mixture reaches 234°-236°, or the “soft ball stage”.

Remove from heat, add the staged ingredients and beat until melted and blended, then pour into pre-prepared 13×9-inch baking pan & let cool.

Sprinkle bacon evenly over the prepared chocolate fudge.

—————-

Begin Maple Fudge. You’ll get more even layers if the chocolate cools and hardens some first, so there’s not a rush.

Maple Fudge Layer

INGREDIENTS:

* 1 C. white sugar
* 1 C. brown sugar
* 1 C. heavy cream
* 1 teaspoon maple flavored extract
* 1/2 teaspoon butter (cold/firm)

Measure and set aside butter. Combine remaining ingredients in a heavy 3-quart saucepan and using a candy thermometer, heat to 234°-236° as before. Don’t rush, if the top layer doesn’t set, it’s a huge bummer. Make sure that you get to the softball stage!

Cool, without stirring, until it reaches 110 degrees or is just warm to the touch.

Add butter and beat until it thickens and then pour over chocolate/bacon layers. Let cool slightly, then sprinkle the top liberally with smoked sea salt (if you do it too soon, the salt sinks).

Let set overnight or refrigerate to speed the process.

Cut into squares once cool and firm and serve.