Screening: Twilight Zone, black and white episodes

white chocolate rum walnut topping

Supplies:
microwave
microwave safe bowl
8in square pan buttered or lined w/parchment paper
measuring cups/spoons
Ingredients:
butter for pan if buttering
1 (12oz) package white chocolate chips
1 (14oz) can sweetened condensed milk
1/4 c rum (or amaretto, coffee liqueur)
3/4 c walnuts (halves and pieces)

ingredients

line square pan with parchment paper. pour chocolate chips and sweetened condensed milk in microwave safe bowl. measure out rum and walnuts.

microwave chips and milk on high for 1 min 30 sec, remove and stir. for me the chips and milk combined and mixed into a smooth consistency so i did not have to return it to the microwave to heat it up any more. mix in the rum until combined. mix in nuts.

cooling

i poured my mixture into a parchment lined pan (my friend still has my proper pan following the divinity disaster so i’ve been relying on disposable ones…) because i was still under the assumption that it would harden up into fudge – NOT TRUE. make sure when you are pouring that the mixture doesn’t flow over the parchment lining, easy to prevent so long as you are monitoring. let cool.

this is the point at which i discovered my fudge was still super runny and plan b, c, or d’s would need to be employed. i put the ‘fudge’ into the freezer for a while and still no luck.

noms

since i have made hot fudge topping in the past with great success, i figured that this kind of had the same look and feel and would make a good stand in. i/gift recipients could then come up with ideas of ways to use the (still delicious) confection as a topping to all sorts of treats. that decided, i spooned the final product into a jar, slapped a label on it and called it a day.

Lessons Learned:

• the fudge takes longer to harden and is softer than i had anticipated. it is possible that i added too much rum (shocking assumption i know) but truth be told i stuck to the 1/4 c measurement so maybe the recipe was at fault with this one. were i to make this again i would definitely use less.
• this recipe does not for a fudge make. period. end of story.

Review: confession - i actually dislike fudge, and dislike white chocolate even more. i decided to make this confection though because it is one of the easiest recipes that i have come across in my scouring of things to make, and it avoids having to mess with boiling sugar or a candy thermometer. it is super quick to throw together and does not require vigilant attention to detail.

all this said, however, it did not deliver on the promised fudge final product. i substituted white chocolate chips for semi-sweet so i also thought that might have been my error, but as my next attempt proves this has nothing to do with the failure. i would have rather attempted a more involved recipe were it to guarantee that i’d wind up with actual fudge.