Sip Smoke Savor Variations:
Chuao's Spicy Maya Chocolate bar with caramelized orange peel, lightly toasted almonds and pistachios. For this one use a sherried scotch such as Aberlour a'bunadh. It works well with the orange peel.
Chuao's Chinita Nibs bar with cocoa roasted almonds and toasted slivered almonds. For this recipe we selected
Bunnahabhain 12 year old (1/4 cup) plus Kalhua (1/4 cup) to enhance the cofee flavor. The cocoa roasted nuts are store bought.
70% Cocoa bar with toasted walnuts and cinammon glazed walnuts. For this recipe use a nonpeated scotch such as Amrut Fusion.
BASIC FUDGE RECIPE:
Lightlyl roast the nuts in a 400 degree oven for 5 - 8 minutes being careful not to burn them. Set aside to cool. (Tip: Don't leave them too big as it will make the fudge hard to cut into equal squares).
Chop or prepare any other special flavor ingredients such as the caramelized orange peel (see instructions below) and set aside.
Grease an 8"x8" cake pan with butter and line bottom of pan with non-stick baking paper. Be sure that it overlaps the edges so that fudge can be pulled out easily, once it has set.
Break chocolate bars into small pieces to facilitate melting. Melt the butter and the two bars of chocolate slowly in a double broiler over low heat.
Stir in the cream and scotch. Slowly add the confectioners sugar and stir until mixture is smooth and all the sugar has dissolved.
Fold nuts and other components into the mixture and pour into your prepare pan.
Cool completely before refrigerating overnight. When fudge has hardened, pull up the paper and cut the fudge into small pieces.
Caramelized Orange Peel:
Peel one orange and remove as much of the pith as possible. Cut the peel into thin julienne strips and place in a small pan with just enough water to cover. Simmer 10 minutes to soften. Then add 1 tbl water and 1 tbl sugar to pan and stir until sugar dissolves. Cook until sugar becomes sticky and glazes the strips. Remove from heat, cool and cut to a desireable length.
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