It’s time for this month’s Food ‘n Flix, hosted by Heather from Girlichef! In Food ‘n Flix, participants watch a movie and whip up something delicious inspired by the flick!
This month’s movie was AChristmas Story. My reaction:
Christmas Story is my least favorite Christmas movie. My family loves it and watches the 24 hour marathon. Every. Single. Year.
Now I admit, there are nuggets of genius: the leg lamp and the puffy snowsuit come to mind. But while I’ve learned to love bits and pieces of the show, overall, it grates on my nerves!
However, I remembered one other part of the show that amused me. At one point Ralphie utters “Oh Fudge” (but actually the F-word) in front of his parents and gets his mouth washed out with soap.
So, because of that part of the movie, and my reaction to this selection (no offense, Heather!!), I made fudge!
And not just any fudge! I made a velvety, decadent dark chocolate salted caramel fudge. Honestly, what’s not to love?
This delicious fudge will complement any Christmas cookie platter!
I also made a leg lamp, just for fun (because I really do like that part!)
Dark Chocolate Salted Caramel Fudge
2 cups (12 oz) dark chocolate chips
1 cup semi-sweet chocolate chips
3 tbsp half and half, divided
1 tsp instant espresso powder
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 cup caramel bits
Coarse sea salt
Line an 8x8 inch square pan with aluminum foil.
Place all of the chocolate chips into a small sauce pan. Stir the espresso powder into 2 tablespoons half and half. Add the espresso mixture, sweetened condensed milk, and vanilla to the same sauce pan. Cook over low heat, stirring frequently until very smooth.
Meanwhile, place the caramel bits and remaining 1 tablespoon half and half in a microwave safe bowl. Heat at 20-30 second intervals, stirring each time, until the caramel is smooth and melted
Pour the smooth fudge mixture into the prepared pan. Immediately pour the hot caramel sauce over the top and use a knife to swirl. Sprinkle with coarse sea salt. Refrigerate for 4 hours or overnight.
Then cut into squares. Refrigerate any leftovers in a sealed container.