It’s a page-turner set on Nantucket with elaborate food descriptions, romance, 20-something angst, and a restaurant it would be a dream to work in. (And did I mention the food?) It’s also one of those books that just makes you happy. While sordid family dramas and snarky short stories certainly have their time and place, sometimes you want something that feels like slipping into a warm bathtub. It’s comforting. It makes you feel good. Like fudge.
Fudge is one of those things I never think of to buy, much less make. I thought it would involve candy thermometers, painful sugar burns and a lot of kitchen frustration. Turns out, it’s one of the easiest things to make, and you don’t even have to turn on the stove. (Plus, it’s a great way to use some of the fancy nut butter you may have accumulated, if you happen to have a hoarding problem like yours truly.)
CHOCOLATE ALMOND BUTTER FUDGE
based on this recipe
Ingredients
- 1 cup chocolate-almond butter
- 1/2 cup (1 stick) butter
- 1 tsp vanilla extract
- 3 cups confectioners sugar
- 1 tsp sea salt + more for garnish (optional)
Microwave cocoa-almond butter and butter for 2 minutes on high; stir and microwave 2 more minutes. Transfer to large metal bowl. Add vanilla and salt and sift in flour.
It gets hard to stir here, so you’ll need to use some serious elbow grease. Use the back of a wooden spoon to smooth out all sugar clumps.
Evenly press batter into a pre-greased 8×8 or 6×10-inch baking dish. Sprinkle with sea salt, if using, and refrigerate for 2 hours. Cut into squares and store in an airtight container for up to a week.
