So I had all these plans.
I was going to give you 5 different fudge recipes.
But then this fudge happened.
It was the first I decided to test. And just as quickly as I swallowed my first piece, the other ones sort of fell by the wayside. They can wait until next year because this one deserves the whole of December to itself.
It’s completely in a league of its own and it has my favorite things in the world in it: Pomegranate, Chocolate, and Salt. I eat pomegranates with salt all the time.
Don’t you get all judgy.
It may be a me thing, it may be a Persian thing, but honestly, the basis here is that adding salt to something tart will mellow it out a bit, while intensifying the flavor. Add in some sweet milk chocolate and your lucky taste buds won’t even know what to do with themselves. So then you simply react by giving them piece after piece because that’s what’s fair and right.
Although food fads can really tick me off, I’m so glad that pomegranates are becoming more of a “thing” nowadays because frankly, it took long enough for the rest of the world to catch on. Why did we insist on limiting our fruit choices to apples, oranges, grapes, and bananas for so long, with the occasional super exciting raspberry added to the mix?
Forget that. I’ve been eating this stuff since I was in the womb. If eating fruit was an olympic sport, most def I’d have more than one gold medal in the Pomegranate-Eating-Athon. I’ve got 20-year-old “for pomegranate time only” T-shirts with stains that would easily rival those of a butcher’s apron at the end of a long work day, I pull my hair back into a high-pony before devouring, and my appetite is strong and always ready. Gold medal, baby.
But I’ll take an ‘A’ for effort and a pat on the back for being a good sport.
And you know what else about pomegranates? Not only are they purely delicious and gorgeous, they’re a wonderful source of antioxidants, more so than red wine or blueberries. So there you have it. Salted Pomegranate Chocolate Fudge is a superfood. Therefore, must eat batch after batch for optimal health, because it’s the holidays and that’s what’s done—until January 1st rolls along with its dumb funhouse mirror in tow, telling us that not only was the fudge in fact, not a superfood, but the 2-for-1 solid milk chocolate Santas from the day-after-Christmas clearance bin weren’t doing much to help either. Whatever. New Year’s resolutions weren’t really my thing anyway. Salted Pomegranate Chocolate Fudge though, certainly is.
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- 23 ounces (4 cups) Milk Chocolate Chips (I prefer the texture and taste of Ghirardelli milk chocolate chips)
- 14 ounces (1¼ cups) Sweetened Condensed Milk
- ¼ cup Pomegranate Molasses (find it at any Middle Eastern grocery store or the Middle Eastern aisle of your local grocery store)
- 1 teaspoon Fleur de Sel (regular sea salt will be fine if you don't have fleur de sel)
- The Arils (Seeds) of 1 Pomegranate
- Prepare a parchment paper-lined (or foil-lined) dish that is approximately 7 inches in diameter and at least 2 inches high.
- In a med-large microwave-safe mixing bowl, add the milk chocolate chips and sweetened condensed milk.
- Microwave for 1 minute. Stir. Microwave for another 30 seconds. Stir.
- Mix in pomegranate molasses (syrup).
- Mix in ½ teaspoon fleur de sel.
- Pour fudge into parchment-lined dish, and smooth it out with a spatula.
- Add pomegranate arils to the top of the fudge and use your hand to very gently pat them into the fudge so that they stick to the fudge as it cools.
- Add another ½ teaspoon of fleur de sel right over the top of the fudge.
- Place in fridge to set, or in the freezer if you are impatient when it comes to fudge (like me!). Just don’t forget about it in there because the inside of fudge should be room temperature. Enjoy!
It’s almost Shab-e Yalda (the winter solstice Persian celebration)! So in honor of that, check out some of these other great recipes from my fellow Persian foodies.