GUANAJA SALTED FUDGE
- Butter a large stainless bowl and an 8x8in baking pan. Line the bottom of the pan with parchment paper and set aside.
- Cut the 6 tablespoons of cold butter into small pieces and keep refrigerated.
- In a medium saucepan, combine the milk and glucose or corn syrup. Combine the sugar and COCOA POWDER 100% and whisk into the liquid.
- Place over medium heat and add GUANAJA Dark Chocolate (chop before scaling). Continue to whisk until the chocolate is melted and sugar is dissolved.
- Scrape down the sides of the pan with a spatula and turn the heat to med/high. Continue to cook, using a spatula to scrape the sides and bottom of the pan several times, but not mixing vigorously.
- Cook at a rolling boil to 240ºF/116ºC*. Pour into the buttered bowl without scraping the pan. Place the cold butter pieces on top, spaced apart.
- Let rest at room temperature for about 1 hour without moving, or until the temperature has cooled to 110/118ºF (43/47ºC).
- When cooled, place fudge in the bowl of an electric stand mixer fitter with the paddle attachment. Add the vanilla and mix on low until the butter and vanilla are incorporated, then increase to medium speed. Beat for 8-10 minutes, stopping to scrape the sides several times. The fudge should no longer look shiny and should hold its shape.
- Spread into buttered pan** and sprinkle with flake sea salt. Let stand at room temperature until completely set. Cut and store in an airtight container.
*Chef’s note: an instant read digital thermometer is best, if you have one. To get the most accurate read, make sure the probe is in the mixture, but does not touch the bottom of the pot.
**Chef’s note: buttering a bowl scraper or your hand will allow you to press the fudge into the pan more easily and create a smooth surface on the top.