Chocolate Fudge

Makes 50 pieces

Chocolate fudge is the classic American confection. In fact, when you say the name fudge, it is chocolate that comes to mind. Unsweetened chocolate is used in this recipe to supply full chocolate flavor when balanced with the sugar in the fudge.

Ingredients

  • 2 lb (4 cups) sugar
  • 6 oz (1/2 cup) light corn syrup
  • 4 oz (1/2 cup) heavy cream
  • 8 oz (1 cup) milk
  • 6 oz (1 cup) unsweetened chocolate, pistoles or chopped in 1/2-inch pieces
  • 1 teaspoon vanilla extract
  • 8 oz (2 cups) chopped toasted walnuts (optional)

Directions

  1. Combine the sugar, corn syrup, cream, milk, and chocolate in a 4-quart saucepan. Cook over moderate heat to 236°F, stirring constantly.
  2. Pour the mixture into a 9 × 13–inch baking pan or other pan that will allow it to spread to create a thin layer. Leave undisturbed to cool at room temperature for 20 minutes.
  3. Scrape the mixture into a large mixing bowl or into the bowl of a mixer fitted with a paddle attachment. Add the vanilla extract and the walnuts, if using. Mix on medium speed, or by hand using a wooden spoon.
  4. Stop mixing when the fudge begins to lose its shine and thickens slightly. If using a mixer, it will require approximately 3 minutes of mixing. If mixing by hand, it will require approximately 6 minutes.
  5. Butter a 9-inch square baking pan, pour in the mixture, and spread evenly with an offset palette knife.
  6. Allow the fudge to crystallize for 1 hour or longer at room temperature.
  7. Cut into the desired size pieces and serve.
  8. Fudge should be stored tightly covered at room temperature. It can be refrigerated, tightly sealed, for longer storage, or frozen for maximum life.

Keys to Success

-       Be careful to cook the batch accurately; this will determine how firm the fudge is. If you like fudge slightly harder, cook the batch 2° or 3°F higher. For softer fudge, cook a couple of degrees less.

-       Do not stir the fudge during the cooling step.

-       Stirring fudge is more of an art than a science. No clock can tell you when it is finished. The fudge should start to lighten in color, thicken noticeably, and lose a bit of its shine before you pour it into the pan.

CIA FOODIES

Chocolate Fudge

Chocolate Fudge

Makes 50 pieces

Chocolate fudge is the classic American confection. In fact, when you say the name fudge, it is chocolate that comes to mind. Unsweetened chocolate is used in this recipe to supply full chocolate flavor when balanced with the sugar in the fudge.

Keys to Success

-       Be careful to cook the batch accurately; this will determine how firm the fudge is. If you like fudge slightly harder, cook the batch 2° or 3°F higher. For softer fudge, cook a couple of degrees less.

-       Do not stir the fudge during the cooling step.

-       Stirring fudge is more of an art than a science. No clock can tell you when it is finished. The fudge should start to lighten in color, thicken noticeably, and lose a bit of its shine before you pour it into the pan.

Ingredients

  • 2 lb (4 cups) sugar
  • 6 oz (1/2 cup) light corn syrup
  • 4 oz (1/2 cup) heavy cream
  • 8 oz (1 cup) milk
  • 6 oz (1 cup) unsweetened chocolate, pistoles or chopped in 1/2-inch pieces
  • 1 teaspoon vanilla extract
  • 8 oz (2 cups) chopped toasted walnuts (optional)

Directions

  1. Combine the sugar, corn syrup, cream, milk, and chocolate in a 4-quart saucepan. Cook over moderate heat to 236°F, stirring constantly.
  2. Pour the mixture into a 9 × 13–inch baking pan or other pan that will allow it to spread to create a thin layer. Leave undisturbed to cool at room temperature for 20 minutes.
  3. Scrape the mixture into a large mixing bowl or into the bowl of a mixer fitted with a paddle attachment. Add the vanilla extract and the walnuts, if using. Mix on medium speed, or by hand using a wooden spoon.
  4. Stop mixing when the fudge begins to lose its shine and thickens slightly. If using a mixer, it will require approximately 3 minutes of mixing. If mixing by hand, it will require approximately 6 minutes.
  5. Butter a 9-inch square baking pan, pour in the mixture, and spread evenly with an offset palette knife.
  6. Allow the fudge to crystallize for 1 hour or longer at room temperature.
  7. Cut into the desired size pieces and serve.
  8. Fudge should be stored tightly covered at room temperature. It can be refrigerated, tightly sealed, for longer storage, or frozen for maximum life.

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