Photo: Simple Chocolate Fudge Recipe
Ingredients
- 3 tablespoons unsalted butter, plus butter, or cooking spray, for pan
- 3 cups sugar
- 1/4 teaspoon salt
- 1/2 cup corn syrup
- 4 ounces bitter chocolate
- 2 ounces semisweet chocolate
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
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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By 6715159
Merion Station, PA
on February 18, 2013
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Easy and tasty!
By greengeekgirl
on November 02, 2011
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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.
By Katrinanicole48
University Plac...
on October 02, 2011
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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.
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