Spicy Hippocras holiday fudge is a next level chocolate experience. Rather than putting nuts in the fudge, I chose to pair it with Nocino, green walnut liqueur.
1lb Semisweet or Bittersweet Chocolate chips or bar broken into small pieces.
1tsp Hippocras Mulling Spice, ground. Available here: Hippocras, Mulling Spice – Pentacle Herbs
1 can, 14oz Sweet Condensed Milk
3 TBS Butter (plus a bit to grease pan)
1 tsp Vanilla Extract
Flaked Salt if desired
Grease 8 or 9" square pan and line with parchment paper
Slowly warm condensed milk in double broiler or in bowl over simmering water (don't let bowl touch the water).
Add the ground spice; the 3TBS butter broken into bits; and the vanilla extract.
Once combined, add the chocolate and stir until melted.
Pour, push with spatula, the chocolate into the square pan. Salt if desired.
Cool in fridge and cut into 3/4-1" squares.
Would pair well with with candied orange peel or candied orange slices. Or crusty bread with aged balsamic vinegar.