Salted Pomegranate Chocolate Fudge

• Condiments

  • 1/4 cup Pomegranate molasses

• Baking & Spices

  • 1 tsp Fleur de sel
  • 23 oz Milk chocolate chips

• Dairy

  • 14 oz Condensed milk, sweetened

• Other

  • The Arils (Seeds of 1 Pomegranate

Found on honestandtasty.com

Ingredients

• 23 ounces (4 cups) Milk Chocolate Chips (I prefer the texture and taste of Ghirardelli milk chocolate chips)
• 14 ounces (1¼ cups) Sweetened Condensed Milk
• ¼ cup Pomegranate Molasses (find it at any Middle Eastern grocery store or the Middle Eastern aisle of your local grocery store)
• 1 teaspoon Fleur de Sel (regular sea salt will be fine if you dont have fleur de sel)
• The Arils (Seeds) of 1 Pomegranate

Directions

• Prepare a parchment paper-lined (or foil-lined) dish that is approximately 7 inches in diameter and at least 2 inches high.
• In a med-large microwave-safe mixing bowl, add the milk chocolate chips and sweetened condensed milk.
• Microwave for 1 minute. Stir. Microwave for another 30 seconds. Stir.
• Mix in pomegranate molasses (syrup).
• Mix in ½ teaspoon fleur de sel.
• Pour fudge into parchment-lined dish, and smooth it out with a spatula.
• Add pomegranate arils to the top of the fudge and use your hand to very gently pat them into the fudge so that they stick to the fudge as it cools.
• Add another ½ teaspoon of fleur de sel right over the top of the fudge.
• Place in fridge to set, or in the freezer if you are impatient when it comes to fudge (like me!). Just don’t forget about it in there because the inside of fudge should be room temperature. Enjoy!