~*~ SALTED TEQUILA LIME FUDGE ~*~
What better way to showcase Trader Joe’s 7 Salts than with shots of Tequila…fudge that is. Straight from the liquor cabinet comes ultra-dense, super rich blocks of chocolate littered with Tequila-soaked cranberries and lime zest. You can use silver, gold, or añejo (aged) Tequila paired it with fruity flavors (like I did) or warm spices like cayenne pepper or cinnamon. Either way, pass them out at your next party for a sweet salud that won’t make your face cringe.
1/2 cup dried cranberries
1 shooter (1.5-ounce) Tequila
4 tablespoons butter (optional)
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/4 teaspoon salt
2 teaspoons lime zest
1 tablespoon lime juice
Artist: Ramsey Lewis
Album: Tequila Mockingbird
1. INEBRIATE THE CRANBERRIES
Combine cranberries and Tequila in a bowl and let soak until most of the alcohol is absorbed, at least 30 minutes.
*NOTE* The longer the fruit sits in the alcohol, the more they absorbed. Soaking 4 hours or overnight will bring out more Tequila flavor in the fudge.
2. PREP THE KITCHEN
Grease an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
3. MELT THE CHOCOLATE
Fill a pot with an inch or two of water and bring to a gentle simmer. Set a glass bowl over (not resting in) the water. Add in all ingredients except the cranberries. Mix just until melted and well combined. Remove the bowl from the beach and mix in cranberries, lime zest, and lime juice.
*Quick Tip* Alternatively, use a microwave to melt ingredients at 10 to 20 seconds intervals.
4. CHILL THE FUDGE
Scrape the mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift the fudge out of pan by pulling the sides of the paper. Cut into squares (any size you like!) using a knife. Sprinkle each square with salt.
5. WRAP (optional)
Cut a small square piece of plastic wrap or waxed paper, and place a fudge square upside down in the center. Fold two sides of the wrap together over the fudge and gently twist the loose ends. Place in a box for a fun homemade food gift.
Place fudge in an airtight container and store at room temperature for 1 – 2 weeks, in the fridge for 1 month, or the freezer for several months.
~*~ WHITE CHOCOLATE MINT VARIATION ~*~
Soak cranberries in silver tequila. Roughly chop 1/3 cup (packed) mint. In a small pot or pan over medium heat, melt the butter together with the mint leaves. When the butter is completely melted and bubbly, remove from heat and steep for 15 minutes. Use a fine mesh sieve to strain the butter. Continue to STEP 3.
~*~ SPICED CHERRY VARIATION ~*~
Soak dried cherries in Añejo (aged) Tequila. Mix cherries, 2 teaspoons ground cinnamon, 1/8 teaspoon chili powder, and 1/8 teaspoon ground cayenne pepper into melted chocolate mixture.
~*~ CANNABUTTER VARIATION ~*~
If alcohol isn’t for you, then take the highway. Substitute butter with cannabutter.