I have an adventurous palate, which I owe to my parents. I remember trying soy loaf in grade school, having peanut butter and green pepper sandwiches in middle school. Then there was the Christmas my mom brought home an assortment of desserts from an East Indian student. (That was my first exposure to cardamom and those custardy squares that are so sweet you can only tolerate one bite.)
Lest you think it was all hunky-dory, I developed a great fondness for ketchup as a coping mechanism in early childhood too. 😉
All the above is a long way of saying that when a writing friend mentioned a recipe for curried fudge, my ears pricked up immediately. That the ToolMaster and my kids were so doubtful only made me more determined to try it.
I like it. My family likes it. My husband’s co-workers like it. They reportedly eat in with that horrified/fascinated expression that only heterosexual males can exhibit while watching an Adam Lambert performance.
This is a modified recipe from what I was given. I think it would rock in those tiny, fluted foil baking papers.
I think it would be superb served with a fruit and cheese platter.
The curry adds a depth and complexity I’d describe as similar to the chocolate in a chili mole recipe. You’ll find you don’t eat much because it tastes so rich and has a little kick to the aftertaste.
If you try it, I’d love to know what you think.
Creamy Curried Fudge
18 ounces semi-sweet chocolate chips (I used 300 g bag)
14 oz. can sweetened condensed milk
1-1/2 tsp vanilla
2 Tbsp curry powder (I used Madras powder, the full amount)
2 cups unsweetened shredded coconut
~3/4 cup Thompson raisins
dash sea salt
1. Toast the coconut in a thin layer on a sheet pan at 350 till golden. (Can use a skillet too.)
2. Over low heat, stirring constantly, melt chips and blend with milk until smooth
3. Stir in vanilla, 1 1/2 cup coconut, curry, raisins, dash of salt.
4. Spoon onto wax paper and spread to desired thickness. Sprinkle with a bit of salt. Press remaining coconut into the top.
5. Chill until solid.
In other news, speaking of horrified fascination ;), I’m writing, and it doesn’t suck. (Although I might manage to screw up this scene by day’s end. Stay glued to your computer monitors for hourly updates.)
Also, there’s still time to have your name entered in the draw for Liz Michalski’s Evenfall.
Also, I’m still waiting to be rejected by The New Yorker, and it makes me laugh that I know rejection’s coming, but I don’t really care.
But enough about me. What’s up with you guys? Any bold, recent culinary adventures?
Where do you lie on the pro-or-against Adam Lambert continuum?