SuperSeaweed
About the Recipe
For this first original recipe created by SuperSeaweed, I’m thrilled to be sharing sugar-kelp, lavender and chocolate fudge…
While these three flavours may sound like an unlikely combination, they actually complement one another very well. Sugar-kelp’s mild flavour of salt and umami adds a depth to the chocolate and the lavender that would otherwise be missing, and in turn the chocolate and lavender provides a perfect platform to enjoy large amounts of seaweed without even noticing!
Sugar-kelp is incredible nutritious, but thanks to the chocolate and lavender, it doesn’t feel like a health food at all. In terms of taste, the sugar-kelp is subtle and like a rich salty seasoning. Therefore, this makes a great recipe to try with people adverse to the (often strong) taste of seaweed, or for a first introduction to the world of seaweed in cooking.
It’s incredible easy to make, and could be enjoyed as a snack with teas and coffees, at parties, or just a winter pick-me-up - they also make great gifts!
Ingredients
20g dried sugar-kelp
1/4 cup + 1tsp Dried lavender
500g Dark chocolate
200g Condensed milk
65g Butter
1/4 cup Cocoa powder
2 tbs drinking water
Preparation
Step 1
Cut sugar kelp into small pieces no larger than a centimetre in size using kitchen scissors. The kelp may be stiff so make sure your scissors are very sharp. This step may take a while, but is essential to ensure the seaweed is evenly spread throughout the fudge.
Step 2
Remove 5g of the kelp and set aside in a small bowl. Put the remaining seaweed into a separate bowl, add 2 tablespoons of water, mix and reserve for later. The water will partially rehydrate the seaweed and give it a softer and more desirable consistency. You may notice the volume of the seaweed increase after this step.
Step 3
Add 1/4 cup dried lavender to blender and wiz into small crumbs. Stir lavender in with seaweed.
Step 4
Dice the butter, and cut chocolate into squares. Place in large bowl or saucepan and mix in condensed milk and cocoa powder. Set aside for later.
Step 5
Cut greaseproof paper to fit baking tray. Line tray with the paper, ensuring the sides are covered too. You may wish to place a small amount of water or butter under the paper, which will help it to stay down. You can also place rubber bends over the sides.
Step 6
Melt saucepan mix over the hob on a medium heat, stirring constantly.
Step 7
Once mix is fully melted and glossy, gradually mix in seaweed and lavender mix, stirring constantly. You may wish to sample it at this point, and add more lavender or diced seaweed to taste.
Step 8
Scoop fudge into baking tray and cover. Leave to cool on counter for a few minutes, then place in fridge for 1/2 and hour.
Step 9
Remove Fudge from fridge. It should be slightly harder than before but still very runny. Top with the dried and diced seaweed (that you set aside earlier), grated chocolate and 1 tsp of whole lavender pieces.
Step 10
Return to fridge and chill over night or for at least 4-6 hours (until fully set).
Step 11
Remove from baking tray (it’s easiest to pull it out by the baking paper) and cut into squares. Top with any extra chocolate, lavender and seaweed.
Step 12
Enjoy!
Best kept refrigerated in an airtight container. Will keep for at least a week, although it's so tasty I doubt you'll be able to make it last that long!