Wednesday, May 16

Fluff n' Fudge Book Club @ Brandon

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underlined above to
request your copy!
Today we enjoyed delicious Nutella Fudge with Sea Salt while discussing Crooked Letter, Crooked Letter by Tom Franklin.

Here's the recipe in case you missed it:

1 (14oz) can sweetened condensed milk
1 tsp vanilla extract
8 oz high quality semisweet chocolate chips
1 cup Nutella, room temperature
3 Tbs butter, room temperature cut up into small pieces
Course sea salt to sprinkle on top

Line 8x8 inch baking pan with parchment paper leaving a couple of inches sticking up on each side (so you can lift the chilled fudge out of the pan).

In the top of a double boiler (you can use a glass bowl on top of a pan with water in the bottom), mix all the ingredients except the sea salt.Your water in the bottom pan should be just below the top pan or glass bowl. Gently simmer the water and stir the mixture until the chocolate chips are melted and the mixture is smooth, about 5-7 minutes.

Scrape the mixture into the lined pan and smooth the top with a spatula. Sprinkle with sea salt and gently press the sea salt down into the fudge so that it won't fall off once the fudge is chilled. Refrigerate until the fudge is firm, at least two hours.

Using the overhanging parchment paper, lift the fudge out of the pan. Cut the fudge into 3/4 inch pieces. Store in the refrigerator in an airtight container.

Click on the title
underlined to the left
to request your copy!

Join us Wednesday, June 20th @ 10:30 to discuss I've Got Your Number by Sophie Kinsella. I wonder what kind of yummy fudge we'll have then. Come on in a find out!

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