This sophisticated fudge is subtly flavored with finely grated orange peel and studded with tiny, delicate pine nuts instead of the usual walnuts or almonds. Makes 24 pieces
2¼ cups sugar
¾ cup heavy whipping cream
⅔ cup canned sweetened condensed milk
½ cup sour cream
⅓ cup water
2 tablespoons (¼ stick) unsalted butter, cut into pieces, room temperature
2 tablespoons light corn syrup
1 tablespoon finely grated orange peel
¾ cup pine nuts, toasted
24 paper candy cups
Line 9×5×3-inch loaf pan with aluminum foil, leaving overhang. Combine sugar, cream, milk, sour cream, ⅓ cup water, butter, corn syrup, and orange peel in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves, about 15 minutes. Brush down sides of pan with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring to boil. Reduce heat to medium-high and cook until candy thermometer registers 234°F, stirring frequently, about 12 minutes. Pour mixture onto rimmed baking sheet (do not scrape pan). Cool 15 minutes.
Using rubber spatula, scrape mixture into medium metal bowl. Using electric mixer, beat fudge until thick and creamy and no longer glossy, about 5 minutes. (To test for proper consistency, mound fudge mixture on spoon; turn upside down. If mixture falls off spoon, beat fudge again and repeat test.) Mix in pine nuts and immediately transfer fudge to prepared pan. Cover with plastic wrap and press to flatten fudge into even layer. Refrigerate until firm enough to cut, about 1 hour.
Using foil as aid, lift fudge from pan. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Transfer fudge to paper candy cups.
DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.Ingredient Tip: Pine NutsPine nuts—which do, in fact, come from pine cones—are very high in fat, so they can go rancid rather quickly. For this reason, they should be stored in an airtight container in the refrigerator or freezer.
Tools of the TradeWhen making candy, which can be more demanding than preparing other kinds of desserts, it’s important to have the appropriate equipment.CANDY THERMOMETERS: If a recipe calls for a candy thermometer, it’s essential to use one for the most accurate results. Don’t be tempted to merely follow the cooking time provided in a recipe. Candymaking is very precise; being even a few degrees off can make a big difference in the texture of your candy.Select a candy thermometer with a bulb attached to a metal backing that’s set low enough to measure the heat of the candy mixture, but that won’t touch the bottom of the pan. The ideal thermometer has easy-to-read numbers in 2-degree increments and a clip that will easily attach to the side of the pan. This allows you the freedom to constantly stir the candy mixtures without having to hold a thermometer in place.Always check the thermometer’s accuracy before you get started. Place the thermometer in a saucepan of boiling water for a few minutes. It should read 212°F. If it registers above or below, add or subtract the same number from the temperature in the recipe.When reading a thermometer, do it at eye level for accuracy.SAUCEPANS: Use high-quality, heavy-duty pans with evenly thick bottoms and sides. Thin, flimsy pans won’t work, as the candy mixtures will cook unevenly and may even burn at the sides of the pan. If a recipe calls for a specific size saucepan, use it, as candy mixtures can rise considerably as they boil.WOODEN SPOONS: A long-handled, sturdy wooden spoon is best for candymaking; it won’t conduct heat and the temperature of the candy mixture will be more accurate. Wood also allows you to stir comfortably, because it never gets hot.PASTRY BRUSHES: You’ll use these to brush down the sides of the pan when dissolving sugar in the candy mixture, as well as for a host of other dessert-making uses.
Salted caramels meet truffles in these indulgent treats. They get their slight saltiness from fleur de sel, a fine French sea salt that’s becoming more widely available. If you can find Maldon sea salt—an English salt that comes in larger flakes—sprinkle the chocolate-coated truffles with it at the end for a very attractive finished look. Look for both fleur de sel and Maldon sea salt in well-stocked supermarkets and specialty foods stores, or order online from amazon.com. Start this recipe at least a day ahead as the truffles need to chill overnight. Makes about 32
20 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), finely chopped, divided
⅓ cup sugar
2 tablespoons water
⅔ cup heavy whipping cream
¼ teaspoon fleur de sel plus additional for sprinkling
½ cup natural unsweetened cocoa powder
Stir 8 ounces chocolate in metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until chocolate is melted and smooth. Remove bowl from over water.
Combine sugar and 2 tablespoons water in heavy small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, occasionally brushing down pan sides and swirling pan, about 4 minutes. Add cream (mixture will bubble vigorously). Stir over very low heat until caramel is smooth. Mix caramel and ¼ teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
Line rimmed baking sheet with aluminum foil. Stir remaining 12 ounces chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using dinner fork, lift out truffle and tap fork against side of bowl, allowing excess chocolate to drip back into bowl. Using small knife, push truffle off fork and onto prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Refrigerate until coating sets, at least 1 hour.
DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Bring to room temperature before serving.