Has great flavor but it bombed in the setting up department. It is sticking to the parchment paper and is too soft to cut despite being in the refrigerator for the past 3 hrs.Now I have it in the freezer in hopes of making it manageable. I did add some grated orange rind.
In Canada, sweetened condensed milk comes in 300mL containers or around 10 oz. So I had to measure the second can. But I'm starting to think that I didn't quite get it right or something. The fudge just turns so soft as soon as it comes out of the fridge. I could not cut it into presentable squares. They looked terrible. And even if you don't care about presentation, they would just melt in people's hands before they could get it to their mouth. So, eventually, I started forming them into balls and rolling in cocoa, etc and hopefully, they are now disguised as truffles!
Five stars. Mediterranean sea salt is the best you can get. But it's palate, not palette.
The is so easy. Do not leave off the salt. The salt makes it. I used Maldon Sea Salt Flakes that I got at Fresh Market. Be sure the salt is coarse and flaky. Also used Ghirardelli bittersweet chocolate. I gave this as gifts and everyone loved it. YUM
This is an easy and tasty recipe. I have made it twice. I left the salt off and, on one, added white chocolate chips to the top before chilling. I imagine you could add many other things to the top. It did take longer than 1 hour before it chilled to a good cutting consistency. I will definitely be making this again.
I would leave the salt out of this! Also..I think I did something wrong..maybe too many marshmallows? It came out like a taffy for me. I'll try it again and make sure the exact marshmallows are in..I had the kids help!