Show your besties just how much you love them this February with a Galentine’s Day Board featuring Dark Chocolate Fudge. This oh-so-pretty, sweet and savory board shines with the fudgiest of fudge and an amazing selection of cheeses, meats and accompaniments. It’s the perfect way to share and celebrate friendship!
I can’t believe it’s almost February, the month of love! On Galentine’s Day, show your besties just how much you love them with this charming fudge and cheese board. The star of this lovefest is the Dark Chocolate Fudge with Sea Salt. It’s made with Karo® Light Corn Syrup so it’s extra smooth, dreamy, and delicious. And it plays the perfect compliment to the rich cheeses, cured meats, and tart dried cherries on the board.
Once the fudge is made, assembling the board is a breeze. I chose a scrumptious selection of cheeses, meats, and accompaniments in various shades of red, purple, pink, and white to really *up* the festiveness of the spread. I just can’t get over how pretty it is.
It all starts with the Karo® Light Corn Syrup Dark Chocolate Fudge with Sea Salt. This super-fudgy fudge recipe is my favorite! It’s so easy to make and is, by far, tastier than any other fudge I’ve made. It’s got the perfect balance of sweetness to saltiness. With its luxuriously smooth texture, it is melt-in-your-mouth delicious!
I love that this fudge recipe can be made in one bowl and in a matter of minutes. Honestly, the hardest part is waiting for it to chill so you can cut into it and enjoy.
Begin by mixing the Karo® Light Corn Syrup and evaporated milk in a microwave-safe bowl and stir well until blended. Microwave on high for three minutes and then stir in the dark chocolate chips until melted.
Stir in the powdered sugar and vanilla. Beat 1 to 2 minutes with a wooden spoon until thick and glossy.
Spread the fudge mixture into an 8-inch square pan lined with parchment paper. Sprinkle lightly with coarse sea salt before cooling.
Chill the fudge for 2 hours or until firm. Once it’s chilled, you can cut it into heart shapes, with a heart-shaped cookie cutter, to make it even more festive for Galentine’s Day!
Be sure to save every last morsel of that fudge! You can stuff fudge scraps into hollowed out strawberries and raspberries for a decadent fruity addition to the board. Let no fudge goodness go to waste!
I used our 18″ x 12″ ash wood board to build this beautiful spread on. Start by arranging the dark chocolate fudge hearts with sea salt in the middle of the board. Place the fudge-stuffed strawberries and raspberries around the fudge.
Fill a small serving bowl with honey and position it in the upper left corner of the board. Fold the Genoa salami slices and place them in a small serving bowl in the lower right corner of the board. Arrange the picante salami chips under the bowl of honey on the left side of the board.
Next, cut a wheel of brie cheese into a heart shape with a cookie cutter. Place it in the upper right corner of the board. Add a wedge of cranberry Yorkshire Wensleydale in the lower left corner of the board. Arrange the sliced cranberry-covered goat cheese log down the right side of the board. Cut slices of white cheddar cheese into mini heart shapes with a cookie cutter and stack them in the bottom right corner of the board.
Place a small bunch of red grapes in the upper middle space on the board and another small bunch of red grapes just below the goat cheese slices. Stack the beet crackers just above the cranberry Yorkshire Wensleydale on the left side of the board. Add a pile of the pistachio and pomegranate crisps just above the fudge hearts.
Put the strawberry wafer cookies in the bottom center of the board with the dried cherries to the left of them. Fill in the remaining spots on the board with the candied walnuts and honey sesame cashews. Place some whole strawberries and raspberries in various places across the board, for added pops of color.
And that’s all there is to it, my friends! I hope you and your loved ones enjoy this Fudge and Cheese Board on Galentine’s Day… or any day. It’s a simple way to make the holiday even sweeter!
If you’re inspired to re-create it, be sure to snap a picture and share it with @thebakermama and @karo_corn_syrup on Instagram so we can see. I love seeing how inspired and creative y’all get with the ideas I share. Here’s to a lovely Galentine’s Day!
xoxo,
Dark Chocolate Fudge with Sea Salt
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 25 squares or 9 hearts
Description
This super-fudgy fudge recipe is so easy to make. It’s got the perfect balance of sweetness to saltiness. With its luxuriously smooth texture, it is melt-in-your-mouth delicious!
Ingredients
- 1/2 cup Karo® Light Corn Syrup
- 1/3 cup evaporated milk
- 3 cups (18 ounces) dark chocolate chips
- 3/4 cup powdered sugar
- 2 teaspoons pure vanilla extract
- flaky sea salt, for sprinkling
Instructions
- Mix corn syrup and evaporated milk in a microwave-safe 2-quart bowl. Stir until well-blended.
- Microwave on HIGH (100%) for 3 minutes. Stir in chocolate chips until melted. Stir in powdered sugar and vanilla. Beat 1 to 2 minutes with a wooden spoon until thick and glossy. Spread in 8-inch square pan lined with plastic wrap.
- Chill 2 hours or until firm.
- Once chilled, cut into hearts with a heart-shaped cookie cutter.
- Use the remaining fudge pieces to stuff into strawberries and raspberries.
Galentine’s Day Board Featuring Dark Chocolate Fudge
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 6-8
Description
A sweet and savory board with the fudgiest of fudge and an amazing selection of cheeses, meats and accompaniments is the perfect way to share the love on Galentine’s Day or any day!
Ingredients
- 1 recipe Dark Chocolate Fudge with Sea Salt (see recipe above)
- 6 fudge-filled strawberries
- 4 fudge-filled raspberries
- 1/3 cup honey
- 8 slices Genoa Salami
- 10 Picante salami chips
- 1 (8 ounce) wheel of Double Creme Brie Cheese, cut into a heart shape
- 1 (5.3 ounce) wedge Cranberry Yorkshire Wensleydale cheese
- 1 (8 ounce) log cranberry goat cheese log, sliced
- 15 mini heart-shaped white cheddar cheeses
- 2 small bunches red grapes
- 15 beet crackers
- 12 pomegranate and pistachio crisps
- 8 strawberry wafer cookies
- 1/4 cup dried cherries
- 1/4 cup candied walnuts
- 1/4 cup honey sesame cashews
- 4 whole strawberries
- 4 raspberries
Instructions
- I used our 18″ x 12″ ash wood board. Start by arranging the dark chocolate fudge hearts with sea salt in the middle of the board. Place the fudge-stuffed strawberries and raspberries around the fudge.
- Put a small serving bowl of honey in the upper left corner of the board. Put a small serving bowl of folded Genoa salami slices in a small serving bowl in the lower right corner of the board. Arrange slices of picante salami chips under the bowl of honey on the left side of the board.
- Next, cut a wheel of brie cheese into a heart shape with a cookie cutter. Place it in the upper right corner of the board. Place a wedge of cranberry Yorkshire Wensleydale in the lower left corner of the board. Arrange a sliced cranberry coated goat cheese log down the right side of the board. Cut thick slices of white cheddar cheese into mini heart shapes with a cookie cutter and stack them in the bottom right corner of the board.
- Place a small bunch of red grapes in the upper middle space on the board and another small bunch just below the goat cheese slices. Stack the beet crackers just above the cranberry Yorkshire Wensleydale on the left side of the board. Stack the pistachio and pomegranate crisps just above the fudge hearts.
- Put the strawberry wafer cookies in the bottom center of the board with the dried cherries to the left of them. Pile the candied walnuts and honey sesame cashews in remaining spots on the board. Place the whole strawberries and raspberries in various places across the board. Garnish the heart-shaped brie with a raspberry.
This post was created as part of my partnership with Karo® Corn Syrups however thoughts and opinions are certainly my own. Thank you for supporting the brands that make The BakerMama possible.
