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Minute sea salt fudge https://www.metro.ca/userfiles/image/recipes/fudge-5-minutes-a-la-fleur-de-sel-11159.jpg PT05M PT00M PT2H05M
Grease an 8 x 8 in. square pan and line the bottom with parchment paper, making sure the paper hangs over the sides. Set aside.In a microwave-safe bowl, melt the chocolate with the sweet condensed coconut milk and margarine by 50-second increments (about twice), stirring every time until you get a smooth texture.Immediately pour the mixture into the square pan and spread evenly.Cool in the fridge for 2 hours.Sprinkle the top with dried raspberries and fleur de sel.Cut into small squares. An indulgent treat that’s incredibly satisfying!Good to know:Fudge can be kept for 1 week in the fridge and for 2 months in the freezer in an airtight container.Before you slice, dip the blade of your knife in very hot water, then wipe it off. You’ll get beautiful squares!Source: K pour Katrine
36
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3 cups (750 ml) dairy free chocolate chips 2 cans (195 ml) sweet condensed coconut milk 3 tablespoon (45 ml) dairy free margarine 2 tablespoon (30 ml) crushed dried raspberries or chopped pistachios 1/2 teaspoon (2,5 ml) fleur de sel
Minute sea salt fudge

Minute sea salt fudge

Rate this recipe
28 Votes
36
Desserts
0:05
Preparation
0:00
COOKING
2:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 ml)
    dairy free chocolate chips
    You might like:

    Flyer Deal  (1)
    SAVE $1.98 ON 2
    HERSHEY'S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER CAKE, BROWNIE OR COOKIE MIX

    HERSHEY'S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER CAKE, BROWNIE OR COOKIE MIX

    2 for $6.00

    SELECTED SIZES, SELECTED VARIETIES


  • 2 cans
    (195 ml)
    sweet condensed coconut milk
  • 3 tablespoon
    (45 ml)
    dairy free margarine
  • 2 tablespoon
    (30 ml)
    crushed dried raspberries or chopped pistachios
    You might like:

    Flyer Deal  (1)
    RASPBERRIES

    RASPBERRIES

    2 for $5.00

    170 g PRODUCT OF U.S.A. OR MEXICO BLACKBERRIES 170 g PRODUCT OF MEXICO


  • 1/2 teaspoon
    (2,5 ml)
    fleur de sel
Imprimer ma sélection

Preparation

Grease an 8 x 8 in. square pan and line the bottom with parchment paper, making sure the paper hangs over the sides. Set aside.

In a microwave-safe bowl, melt the chocolate with the sweet condensed coconut milk and margarine by 50-second increments (about twice), stirring every time until you get a smooth texture.

Immediately pour the mixture into the square pan and spread evenly.

Cool in the fridge for 2 hours.

Sprinkle the top with dried raspberries and fleur de sel.

Cut into small squares. An indulgent treat that’s incredibly satisfying!

Good to know:

Fudge can be kept for 1 week in the fridge and for 2 months in the freezer in an airtight container.

Before you slice, dip the blade of your knife in very hot water, then wipe it off. You’ll get beautiful squares!

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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