Cover a baking or casserole dish (approx. 20 x 20 cm) with lightly buttered baking paper. In a heavy-bottomed saucepan, melt condensed milk, butter, sugar, maple syrup and salt over medium heat. Raise the temperature and cook the mixture to a thick caramel consistency. Stir constantly with a wooden spoon so that nothing sticks to the bottom of the pan and burns. The mixture must reach a temperature of at least 115 degrees.
As soon as the caramel has reached this temperature (this can take 30 – 40 minutes) you can remove the pot from the burner after 1-2 minutes. Now stir in the Taunus-Tropfen and the chocolate and continue to stir vigorously until the mixture has combined and is smooth again. Pour the mixture into the prepared mold and sprinkle with a few pinches of sea salt flakes. Allow to cool at room temperature.
When done, the fudge should be firm to the touch. Store in a screw-top jar or cookie jar in a cool place.
Zwiebeln in feine Ringe oder Spalten schneiden. Butter und Olivenöl in einer Pfanne erhitzen, Senfkörner zugeben und kurz anrösten. Zwiebeln, Lorbeer, Chiliflocken und Kräuter der Provence zufügen und bei mittlerer Hitze langsam schmoren lassen.
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