Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
Ingredients
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups milk
- 3 cups sugar
- 2 tablespoons light corn syrup
- 1/8 teaspoon salt
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts, optional
Directions
In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.
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By tureho3
on January 29, 2012
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didn,t set followed the recipe to a T have to throw it away
By nycowgirl82
Clifton Springs, NY
on December 21, 2011
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This recipe is the best fudge recipe I have used. Each Christmas I set out to find a decent recipe for fudge and let me tell you that I have tried them all. This recipe was easy, and I followed it exactly as written. I was careful not to get the sugar on the sides of the pan in to the fudge. This makes it grainy. This fudge is excellent. I went all out and used Scharfenberger chocolate. This recipe is a keeper.
By krys10
California
on November 23, 2010
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Very good and super easy. I have never made fudge before and this was delicious!
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