Holiday Truffle Fudge

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This cross between fudge and a chocolate truffle is pretty on a dessert tray, and makes a great gift.

Tags: Intermediate, 30 mins, Desserts, Snacks, Fruit, Chocolate, Baking, Chill, For the Holidays, New Years, Holiday Insider’s Report 2011, Holiday Insider's Report 2012
Serves: 64
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 10  minutes
Total: 30 *  minutes

*chill time=2 hours

Additional Information

Ingredients

1 cup (250 mL) no name Pecan Halves
2 cans (each 300 mL) PC Sweetened Condensed Milk
1 bar (300 g) PC Extra Dark Chocolate , finely chopped
1 bar (300 g) PC Milk Chocolate Bar , finely chopped
1 cup (250 mL) no name Sweetened Dried Cranberries
2 tbsp (25 mL) no name Premium Cocoa Powder

Instructions

  1. Preheat oven to 375°F (190°C). Grease bottom and sides of 9-inch (2.5 L) square baking pan with PC Blue Menu Celeb Margarine; line pan with parchment paper, leaving 2-inch (5 cm) overhang.
  2. Place pecans on rimmed baking sheet. Toast in centre of oven for 5 minutes or until golden and fragrant. Transfer to bowl to cool. Roughly chop. Set aside.
  3. In saucepan, combine sweetened condensed milk, dark chocolate and milk chocolate. Cook over low heat, stirring occasionally, until chocolate melts, about 5 minutes. Remove pan from heat. Stir in pecans and cranberries. Pour into prepared pan. Use spatula to level top. Cover with plastic wrap. Chill for at least 2 hours or until firm.
  4. Place cocoa in small sieve and dust over top of fudge. Use parchment paper overhang as handles to lift fudge out of pan; cut into small squares to serve. Store fudge in refrigerator for up to 4 days.

Chef's Tips

In place of cranberries or pecans, use mini marshmallows or grated coconut.

That’s a lot of chocolate to chop! Use a sharp chefs knife, or break bars into square and chop finely in food processor if you prefer.

Nutritional Information

Per 1 piece serving
Calories 120 Cal
Fat 5 g
Sodium 20 mg
Carbohydrate 15 g
Fibre 1 g
Protein 2 g