Photo: Old Fashioned Milk Chocolate Fudge Recipe
Ingredients
- 3 tablespoons plus 1 teaspoon butter
- 1 1/2 cups sugar
- 1/2 cup light brown sugar
- 3/4 cup half and half
- 2 ounces milk chocolate, chopped
- 1 teaspoon light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts, toasted
Directions
Line a 8 by 8 by 2 inch square pan with aluminum foil. Butter the pan with 1 tablespoon of the butter. Butter the bottom and sides of a 2 quart heavy saucepan with 1 teaspoon of the butter. Combine the sugars, cream, chocolate and corn syrup in the saucepan. Place over medium heat and cook until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the soft ball stage, (234 degrees F), about 20 minutes.
Remove from the heat and add the remaining butter and vanilla. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens. Add the nuts and continue to beat the mixture for about 10 minutes, or until very thick and looses shine. Spread the mixture in the prepared pan. Using a knife, score the mixture into individual squares. Let the mixture set completely. Carefully lift the foil from the pan and cut the fudge into individual squares.
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By alicia.nguyen1_...
Plano, TX
on March 07, 2009
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The first batch I made came out DELICIOUS! The second batch had a very grainy taste like the others have said before, but my boyfriend and my sister love it! I made this for Valentine's Day, and I'll probably try it again today with the tweaks Mark left earlier. = Thanks!
By mahpee_11465147
Austin, TX
on December 13, 2008
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Made a batch of this two weeks ago - turned out good, but wanted to try a couple modifications this time.
Increase the amount of chocolate a little (3 or 4 ounces helps the flavor a lot - 2 oz. had a very mild chocolate taste, and the texture wasn't quite as creamy. Save the vanilla to mix in right before the final stir so it doesn't cook out. Note: this fudge sets up below 130, so I would remove the thermometer, add the vanilla and mix once you fall below 140. Stir very vigorously for a minute or so - this breaks up the forming sugar crystals and smooths out the texture - scrimping here, or letting it set up in the pot will result in the grainy/sandy textures some people report. Do it right and it comes out rich and smooth.
By bekeele_1066590
Raymore, MO
on December 10, 2008
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Excellent, decadent fudge! Nice and creamy and pretty easy to make. We roll the edges in coconut for "German Chocolate Fudge"! Mmmmmmm.
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