1 Video | Photo: Chocolate Fudge Recipe
Ingredients
- 2 3/4 cups sugar
- 4 ounces unsweetened chocolate
- 3 tablespoons butter, plus more for greasing pan
- 1 cup half-and-half
- 1 tablespoon corn syrup
- 1 tablespoon vanilla extract
- 1 cup chopped, roasted nuts, optional
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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By fudgelady11
colorado spring...
on March 13, 2013
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I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223 instead of 234. It took an hour and a half to cool to 110 degrees. After that, stirring took about 10 minutes. It was my first recipe that I tried for fudge. It came out great!
PS. I have now tried 3 additional batches. Each one has come out great! I have a batch ready for my neighbors. Wonderful recipe. If you are not at sea level, adjust the temperature accordingly. Reduce about 2 degrees for each 1000 ft. If the fudge comes out like cement, it got too hot. If it does not set, it wasn't heated enough.
By poc785
Carol Stream, IL
on February 13, 2013
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Great recipe. Used the book version which included a weight for the sugar (22 oz and suggested putting the pot in a room temp water bath to cool the mix down quicker creating a better texture.
By rooster877
on February 08, 2013
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I made this last week and it was very sweet. I did not have any problems with texture (it was actually quite smooth. However I would recommend watching the video and using the printed recipe especially for time and temp. use the video. Overall I would rate it as very good. Trying it with milk chocolate today
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