Escape from Fudge Mountain

Submitted by Toast

For round two of the ICSA mega battle I had too much time on my hands and decided to make something really cutesy. The titular fudge mountains were the result, 3 kinds of fudge topped with white chocolate snow capped peaks. Absolutely deadly, but totally delicious.

The smooth creamy top gives way to the sweet yet nutty almond fudge midslope, which in turn gives way to the crunch pecan filled bottom layer. The 3 different chocolate lend a blend of flavours to everything that is really interesting on the tongue.

Ingredients

• 8-10 Pointy Water Cups as stolen from a water dispenser at work

The Peak (Creamy Chocolate)

• 1/2 Standard Can of Condensed Milk
• 1 TBSP Butter
• 1 Cup of bittersweet or milk chocolate
• 1 tsp Vanilla Extract

Mid-Slope (Almond Fudge)

• 1 Cup of Almond Butter
• 2.5 Cups of Sugar
• Splash of Amaretto
• 1 Cup of Milk
• 3 TBSP Butter

The Foothills (Rum-Pecan Dark Chocolate)

• 1.5 Cups Dark Chocolate
• 1 Cup of Pecans
• 3 TBSP Butter
• 1 tsp Vanilla extract
• 1/2 Can of Condensed Milk
• 1/4 cup of 2% Milk
• 2 Shots of Black or Dark Rum

Method

Step 1: The Peak

• For the peaks I decided to use the tried and true microwave fudge recipe my aunt gave me since it produces a nice creamy fudge that I figured I could get deep into the molding cups.

• Chop your chocolate if needed (chips work too) and toss it into a microwave safe bowl with the condensed milk and the butter. Microwave on high for a minute, then remove, add the vanilla and beat it until all the chocolate is melted. Don't over milk it though or it starts to solidify on you.

• Fill your cups to the appropriate level being sure to get it as deep as possible and remove any obvious air pockets. I found it easiest to balance them in tiny glasses as pictured.

• Chill to get the fudge set while you work on the next layer.

Step 2: Almond Fun

• Bring the sugar and milk to a rolling boil over low-ish heat in a thick pot.

• Gently mix in the butter then let it boil still at low heat until it really seems to congeal and turn into a very thick looking syrupy mixture.

• It's ready when a little drop of the mixture instantly balls up when dropped into icy water. Be careful doing this though as the syrup is super hot and sugar syrups hold onto the heat very well as they eat away at your skin.

• Once it reaches this point, remove from the heat and prepare to work quickly.

• Toss in your amaretto, then quickly mix in the almond butter.

• The mixture will set VERY rapidly so work fast in laying down the next layer of your mountain.

Step 3: Where'd all the rum go?

Mmmm Goslings.

I actually accidently finished off my old bottle while working on the first parts by not keeping track of my rum and coke consumption. Oops!

• This one's pretty similiar to the microwave one except that I wanted to make sure the pecans mixed well with the chocolate so I went with the more traditional approach.

• Make sure your pecans are chopped fairly small otherwise they'll be hard to fit in the cups and will cause air pockets.

• Combine the butter, milk and chopped dark chocolate over low heat until they're blended and smooth.

• Add the vanilla and pecans then splash in the hooch.

• As usual, work fast to get the bottom layer done before it sets.

Step 4: The Big Reveal

• Once all of it has set hard, gently peel off the cups

Step 5: Optional snow...

Oh how I wish it was optional hereabouts...

What's a mountain without snow!

• Melt some white chocolate then spoon it overtop or roll the mountains in it for the final touch. I suppose if you like coconut you could do something in that vein too but I'm not a huge coconut fan.

ta-DA

Remove from the fridge and let warm a few minutes before serving. Keep in mind this is essentially a big block of fudge so they're best served as an "everyone grab a fork and dig in" sort of thing.