Tuesday, May 29, 2012

Popcorn Fudge

I still am not sure about this recipe. I'm not a huge fudge person.
I know...weird for me to be saying that with my undying love for all things sweet and all that.
Fudge is usually waaaay too sweet for me. One small piece and I reach my sugar limit.
This one isn't like that though. The popcorn adds a bit of saltiness so it's not as sweet.
My issue with this particular fudge recipe is that the popcorn adds a different texture than you would expect when eating fudge.
Not necessarily bad, per se... Just different. The smooth, creamy texture is replaced by a smooth, creamy yet a bit crunchy and chewy texture.
It is, however, very simple to throw together, is a great conversation starter, keeps well in the fridge for a few days, and will have people thinking you are some kind of mad scientist-type of creator in the kitchen.

Popcorn Fudge
(From Woman's World Magazine, Feb 6th, 2012 issue)

1 14 oz can sweetened condensed milk
1 18 oz pkg semisweet chocolate chips (2 generous cups)
2 Tbsp butter
4 cups popped popcorn
1 cup toasted, slivered almonds
1 tsp vanilla

Line a 9 X9 pan with parchment paper (or foil) and spray with cooking spray, set aside.
Melt chocolate chips, condensed milk, and butter in a large saucepan. Stir until smooth. Remove from heat and gently stir in popcorn, almonds, and vanilla.
Spread evenly into prepared pan. Chill until firm (at least 2 or so hours).
Remove from pan and cut into squares.

It's that easy.
An important note though, make sure you have picked out any unpopped kernels of popcorn before you stir it into the chocolate. It's not fun to get a kernel.
I am still on the fence about this recipe BUT I do like the unique flavor the popcorn brings to the table.
If you give this a try then be sure to let us know what you think.