Chocolate Fudge

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
64 (1-inch) pieces
Level:
Intermediate

Ingredients
Directions

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.


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4.1 221
I followed the recipe exactly, checking the temps with 3 different thermometers. It came out pretty good, and the people that have tried have all enjoyed it. However, it just didn't have the moist, creamy texture I was hoping for. For the amount of work required (constant monitoring of temps), I was hoping for better results. I'm going to try some other recipes. I may come back to this one after all, but it just wasn't quite what I was going for. item not reviewed by moderator and published
I made this recipe twice today. The first time I pretty much stuck to the recipe, and it was good. (I used unsalted butter and then added a pinch of salt ands tarted the beating at 150 degrees.) The second time I made it, I brought the temperature to 236 degrees ( instead of 234), doubled the vanilla and added an extra T of butter to the recipe plus 1/8 teaspoon of cinnamon, one of my favorite chocolate enhancers. (I wanted it to be undetectable as an individual ingredient, but my nose knew it was there.) Also, I use a digital thermometer and live in Florida. My favorite recipe for fudge until now was Siver Palatte's recipe. Now with my minor adjustments, I think this recipe is great in both texture and flavor. item not reviewed by moderator and published
All these haters are killing me, I've made this fudge probably about 10 times and it always comes out great. My family always begs me to make it for family gatherings, I'm here because I can't find my written down recipe and I'm making it for Christmas. If yours doesn't come out right it's not the recipe, it's user error. I add marshmellows and almonds for rocky road fudge. item not reviewed by moderator and published
This recipe does not work. 234 is too high a temp. I only got it to 230 and the sugar started to burn. Ended up with a hard crystalline fudge. Not soft moist fudge that I'm used to. I will go back to my trusted recipe. item not reviewed by moderator and published
Corn syrup? Why not just save the time and make the Carnation version with the marshmallows. Ew. Whatever happened to the Baker's chocolate recipe from 40 years ago? item not reviewed by moderator and published
I made this recipe twice exactly as Mr. Brown stated, even buying a new candy thermometer and wooden spoons to stir. It came out both times dry and flakey! I had to reheat it in the microwave, and I added a 1/4 cup more of corn syrup and a 1/4 cup of butter. I stirred it just to combine and poured it in a buttered pan. It was then perfect! The taste is delicious, but the texture is horrible if made as written. Hence, 3 stars. item not reviewed by moderator and published
BEST FUDGE EVER! This candy is HARD to make if the most you have ever baked was chocolate chip cookies..... but if you put the time into and and have a well-calibrated thermometer, you'll have DELICIOUS fudge! Just make sure you: 1) have a well-calibrated and trust-worthy thermometer 2) follow directions as prescribed 3) Use a water test to make sure you're at the soft-ball stage of sugar 4) Do not stir once it boils and until it reaches 110 degrees F (1 hour after you take it off the heat) item not reviewed by moderator and published
I made this fudge a few times before it came out great, the key was to find the correct thermometer. I use a digital probe type thermometer, looks kind of like a yellow pen. Other thermometers were inaccurate. I also doubled the chocolate, and added some salt and a tiny bit of coffee. Comes out amazing. I let it cool for probably an hour to get cool enough to stir. item not reviewed by moderator and published
GulfportGirl. We always use unsalted butter in the professional kitchen. Most serious cooks and bakers do so, also. You are wondering about the accuracy of the cooling temperature? As long as the mixture is cool enough to keep the vanilla from evaporating in steam, then your fudge will be as tasty as the recipe intends. It doesn't need to be a precise temperature when used in this manner. item not reviewed by moderator and published
PLEASE FIX THE WRITTEN RECIPE! DOES ANYBODY FROM THE FOOD NETWORK READ THE REVIEWS? The video states "unsalted butter" the recipe states "butter" which I interpret as salted butter! The recipe states "cool for 10 minutes or until the temp reaches 130 degrees" The video says cool to 110 degrees! OMG! item not reviewed by moderator and published
Ever look at the ingredients of marshmallows? First ingredient is corn syrup item not reviewed by moderator and published
Pretty sure that was mlinn's point... item not reviewed by moderator and published
You over cooked it! item not reviewed by moderator and published
If you are at high-altitude, you need to find out at what temperature water boils with your thermometer. Water boils at 212° at sea level. It will boil at a lower temperature above sea level and at a higher temperature below sea level. When I tested my thermometer, I found that water boiled at 200°. So when I am making candy, I subtract 12° from all of the temperatures mentioned in a candy recipe. Maybe that was what happened with your attempt? item not reviewed by moderator and published
Why would you assume 'butter' means salted when most butter sold is unsalted (and the butter most home cooks use). item not reviewed by moderator and published
I have had a very hard time finding unsalted butter lately at my local markets. boo hiss item not reviewed by moderator and published

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