Now that it is a little bit cooler out, chocolate-dipped candies are back on the menu! I made this fudge for Rick's retirement party last spring along with the Aztec Hot Chocolate Patties. The fudge was inspired by a candy bar that Rick enjoys. If you're a fan of anise, you'll definitely be a fan of this fudge!
Notes:
This fudge is very anisey. If you like less anise flavor, use less than 1 teaspoon of anise oil. If you use anise extract (as opposed to the oil) you may need to add more anise to increase the flavor. I recommend adding a half or quarter teaspoon of anise oil first, and then adding more to taste. Make sure you use a clean spoon each time you taste. I used the dark chocolate from Trader Joes to make this. When you dip the fudge, melt 6 ounces of chocolate first. If you end up needing more chocolate, you can use the additional 2 ounces. If you don’t have a double boiler (a pan that perfectly rests on top of a slightly larger pan so you use the steam from boiling water in the bottom pan to gently warm the ingredients in the top pan), you can make this in a heat-proof bowl set over boiling water or just use a medium-sized saucepan by itself; just make sure that you pay close attention so you don’t burn anything. Also, don’t get any water or steam in the dipping chocolate because it will cause it to seize (become grainy and unusable). By far though, the least stressful way to melt chocolate is to use a double boiler. I only pull a few undipped fudge squares out of the fridge at a time because it is easier to dip them if they are cold. You don’t want the fudge square to linger in the chocolate for too long because the warm chocolate will melt the fudge. You can use a toothpick to dip these, or a fork. If you’re not a fan of anise, or want to experiment, this fudge is amenable to any flavor. You could use almond, peppermint, or orange extracts instead. I also like to make it with just vanilla extract and a handful or two of chopped toasted nuts.
Adapted from the Better Homes and Gardens Christmas Cookies 2005 magazine
Fudge Ingredients:
1 tablespoon water
1½ teaspoons espresso powder
⅔ cup sweetened condensed milk (half of a 14-ounce can)
12 ounces (approximately 2 cups) dark chocolate, finely chopped
1 teaspoon vanilla extract
1 dram (1 teaspoon) anise oil, or to taste
Dipping Ingredients:
6-8 ounces of dark chocolate, finely chopped
Yields 30-45 pieces, depending on how you cut them.
Dissolve, Warm, Melt, Pour, Chill:
Line a 9x5-inch pan with aluminum foil leaving a 2-inch border on the narrower sides of the pan, and set aside. Set up a double boiler. Combine the water, espresso powder, and sweetened condensed milk in the top pan. Stir to combine, and heat until the mixture the espresso powder is fully dissolved and the mixture begins to boil. Once the mixture is boiling, remove the pan from the stove and add the chocolate, making sure that the chocolate is fully submerged in the hot liquid. Allow the chocolate to rest for several minutes, and then whisk until all of the chocolate is melted and the mixture is smooth. Stir in the vanilla extract and anise oil (to taste). Scrape the mixture into the prepared pan. Allow the mixture to cool for 5-10 minutes on the counter and then place the pan in the fridge for about 30 minutes, or until the fudge is fully set.
Cut, Melt, Dip, Chill:
Once the fudge is set, remove the pan from the fridge. Use the foil overhang to lift the fudge out of the pan. Carefully peel off all of the foil. Place the fudge on a cutting board and cut into squares. Place the fudge squares on a plate in the fridge until the chocolate for dipping is melted. Set the (cleaned) double boiler up again. Place 6 ounces of chocolate in the top pan and heat until the chocolate is fully melted. While the chocolate melts, line a cookie sheet with a piece of parchment or wax paper, and set aside. Once the chocolate is melted, remove the pan from the heat and set up your dipping area. Place the prepared cookie sheet next to the melted chocolate. Pull about 6 fudge squares from the fridge. If you’re using a toothpick, insert the toothpick into the top of one square and dip the square into the chocolate and swirl it around until it is fully covered. Tap the toothpick on the side of the pan to remove excess chocolate and then transfer to the prepared baking sheet. Alternatively, you can use a fork to dip the fudge. Drop one of the squares into the chocolate and swirl it around with a fork until the square is covered. Lift the square out of the chocolate and tap the fork on the edge of the pan several times to remove any excess chocolate. Transfer the fudge to the prepared pan. No matter what method you use, you may need to use another toothpick or fork to slide the fudge onto the cookie sheet. Smooth out the top with a toothpick with additional chocolate on it, if needed. Repeat with the remaining fudge squares, pulling out more squares from the fridge as you need them. If you run out of chocolate, melt the additional 2 ounces of chocolate. Once all of the squares are dipped, place the pan in the fridge to set the chocolate. Once set, remove the pan from the fridge and carefully transfer the fudge to an airtight container, placing wax paper between the layers. Store the fudge in the fridge, and bring to room temperature before serving. If you like to be fancy, serve the fudge in cute paper cups.
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