As you know, I tend to experiment a bit with flavors (no kidding, really?) and one thing that I have been experimenting with lately with freeze-dried fruit powders… in other words, freeze dry lemon or orange peel, strawberries, cherries, blueberries, or even peaches, and then make a powder out of them. I don’t actually go through all that work — I buy the already made powders. They are often marketed as a way to am up the flavors of smoothies or as an ice cream ingredient. They are very flavor packed and I like them. Stay tuned this summer as I play with some in drinks.
For Easter this year, I decided to try adding powders to white chocolate to make fudge. I also added technicolor sprinkles, which is so not like me, but you know, the strawberry looked a little “Pepto Bismol” flavored (it’s not!) so I had to do something. These are good, not great, but I’ll let you be the judge.
Ingredients
12 oz white chocolate chips (1 bag)
6 oz lemon or strawberry chips (1/2 bag)*
1 can condensed milk
1/4 cup lemon powder or strawberry powder
1 tablespoon lemon extract or strawberry extract
1 tablespoon butter
1/2 teaspoon salt
1/3 cup non-pareils or sprinkles
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, butter and salt, and combine well. Add in the extract and fruit powder and combine completely. Pour mixture into prepared baking pan. Sprinkle with nonpareils and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.
Note: if you can’t find flavored chips, just use all white chips and add an additional tablespoon of fruit powder.
