Simple Chocolate Fudge

Total Time:
24 min
Prep:
9 min
Cook:
15 min

Yield:
about 3 dozen 1 1/2-inch squares
Level:
Intermediate

Ingredients
Directions

Lightly butter or spray with cooking spray, a 9-inch square pan and set aside.

In a saucepan combine the sugar, salt, corn syrup, bitter and semisweet chocolates, and milk. Cook over low heat, stirring frequently, until mixture comes to a boil. Once mixture comes to a boil, do not stir. Any crystals that form on the sides of the pan may be removed with a pastry brush dipped in cool water. Cook the fudge at a boil until the mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. Remove from the heat and stir in 3 tablespoons of butter. Cool to warm.

Add the vanilla and almond extracts and beat with a wooden spoon until creamy. Pour into the prepared pan and cool completely before cutting into squares. Store fudge in an airtight container.


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    6 Reviews
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    it looks quite yummy and intresting i am gonna try to cook it and taste its real flavour
    Easy and tasty!
    Apparently, I should have specified--after I tried this recipe and found that it set too soft, I wanted to try to figure out why that happened. Sorry, Food Network moderators, I didn't specify because I had gotten the same results as others. 
     
    I think the problem with this recipe is the abundance of corn syrup. If you've ever studied how to make ice cream, you know that corn syrup makes it set soft--it's a different kind of sugar than granulated sugar. It doesn't make the sugar crystals and lends a softer consistency; many fudge recipes use a little bit of corn syrup, but probably only a tablespoon or so for these proportions--a half cup is too much! Dial back the corn syrup to about a tablespoon and this recipe may be more successful.
    So, funny, I wish I had seen these reviews before I made the fudge. My experience was the exact same as the other two. I also used Ghiradelli baking chocolate. The fudge never set. Gooey on the inside and a weird film on top. Boo.
    It tasted good, but never set so I threw it out. I am wondering if it truly got to the soft ball stage. My thermometer was not the right kind and only went to 220. It appeared to be in the soft ball stage but perhaps not. Also I used Ghiradelli baking chocolate- should I have used chocolate candy bars? As far as cheekyschafer's comment on the rain and not making fudge on a rainy day- l live in Seattle which is notorious for rain and it has never been a problem in the past with other fudge recipes.:- Guess his isnt the recipe for me...and runny brownies is what I get for not using Grandma's recipe this year LOL:-
    Great flavor, never set! I really wanted it to work. I made this recipe 4 times....over the course of 3 days. One day was overcast, one day was rainy, the last day was beautiful, 55F, and sunny. The fudge never set for me. It was always a runny mess underneath and a sticky, film on top.
     
     My husband and I had a fudge cook off challenge -for fun- on the rainy day. We read that you shouldn't cook fudge on rainy days, but we had already started our recipes (2 different ones) after we learned that. Be that as it was, mine never set, his came out perfectly as fudge should.
     
     Would love to hear any input or success stories!
     
    its quite intresting i will make it and see the taste  
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