CHOCOLATE Almond FUDGE and Prince Edward County Ontario

Community spirit and the love of chocolate were the inspiration for this very simple fudge.
Roasted and raw almond slices bury themselves into gooey, buttery chocolate.

The last few days have been spent in the beautiful peninsula of Prince Edward County.
For those who are not familiar with this charming place, it's located in South Eastern Ontario.
Once, passed the 1000 islands and Kingston, this little rural paradise with quaint villages is waiting.

Years ago on my way to Niagara-on-the-lake,  I ended up on PEC purely by coincidence.
What is it they say about coincidences?
They possibly don't exist...they were placed onto our path for a reason?

Anyhow, at the time, Hubby and I got caught up in a storm by lake Ontario.  
At which point we had decided to inquire about an inn for an overnight stay.
It was definitely a moment to cherish.  
The hosts were so welcoming and charming.
The food was a true culinary delight.
This inn was ‘The Devonshire’ at the time...which is no longer...sigh.

Our plans were to get further onto our road trip, so we sadly left County behind.
Vowing to return soon...a whole nine years later, I finally made it.

Rugged landscapes and gorgeous sand dunes at Sandbanks beach are a real magnet for County.
Did you know that Sandbanks is one of the largest freshwater dune systems in the world? 

 Adventurous, winding routes lead you towards unique farms and markets.

To the South Eastern and completely to the West are a plethora of intriguing wineries.

At last count, there are just about 40 wineries to welcome enthusiasts of this appreciated beverage.
Here's one of the very first wineries in Waupoos that was installed in 2001 only.

Back in the main town, here's a small glimpse of the harbour town of Picton.  

The historic abundance represented through its architecture is overwhelming with charm.  
Stunning century homes impressively dot the map of Prince Edward County.

Prince Edward County truly captures the essence of community.  The people are precious. 
Here’s the charming village in Wellington, who's community organizes the Pumpkinfest parade.

Kiosks overloaded with homemade treats brought on the inspiration to make this yummy fudge.

Chocolate Almond FUDGE
(with coarsely roasted as well as raw sliced almonds)

yields 64 small cube pieces

(American / Metric measures)

. 1 x 10 oz. can (300ml) sweetened condensed milk
. 1/4 cup (60g) unsalted butter
.  5 ounces (150g) bittersweet 65-70% chocolate, chopped
. 1/2 cup [2.25 ounces] (60g) cocoa powder, Dutch processed
. pinch of sea salt
. 1/3 cup (75g) roasted almonds, coarsely chopped
. 1/3 cup (75g) raw almond slices

1. Lightly grease an 8x8inch (23x23cm) glass dish.  Place a 10x10inch (26x26cm) piece of parchment paper inside.  Set aside.
2. In a medium saucepan, place the condensed milk, butter, chocolate, cocoa powder and salt together.  On low-medium heat start slowly melting the chocolate.  Stir until all is smoothly combined and melted.
3. Add and stir the almonds into the chocolate.  
4. Pour this mixture into the glass dish and lightly even out the surface with a spatula.  
5. Let this cool at room temperature for about 1 hour.  Afterwards, it's best to leave it covered in the refrigerator for 24 hours for it to set properly.

6. Grab the parchment sides and remove it from the dish.  Slice the edges in order to have a clean cut.   Afterwards, cut the square in the center.  Repeat the center cut on each side.  Rotate the dish and do the same until you achieve 64 small cubes.
.  This sliced fudge is well preserved into a parchment paper and kept in the refrigerator up to 2 weeks.  It can also be kept in the freezer (no thawing) for a treat anytime.  Enjoy.

Whether you're a curious traveler like myself or a chocolate enthusiast...
hopefully this post geared you up for your next adventure.

If Prince Edward County peaked your interest...
I can assure you that you’ll be welcomed with a unique local flare.

Happy treats and lovely journeys ahead.

Flavourful wishes,

Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are more confectionery recipes that may be of interest: