Creamy Chocolate Fudge
Fine Cooking says "This melt-in-your-mouth chocolate fudge is simple to make and keeps for up to 10 days
in an airtight container." Recipe originally from Bonnie Jean Gorder-Hinchey from Fine Cooking Issue 102.
Servings 25 pieces
Cost 5
Equipment
- 1 4 quart heavy duty saucepan
Ingredients
- 3-¾ cups granulated sugar (750 grams)
- 1-½ cups heavy cream (12 oz/336 grams
- 4 ounces unsweetened chocolate, coarsely chopped or broken (114 grams)
- 3 tablespoons light corn syrup (dark corn syrup also works) (54-60 grams)
- 1 teaspoon salt, scant
- 3 tablespoons cold unsalted butter; plus a little more at room temperature for buttering the thermometer and pan (42 grams)
Instructions
- Grease the face of a candy thermometer or a deep fry thermometer with butter. (Note: I use a deep fry thermometer).
- Off heat, combine sugar, cream, chocolate, corn syrup, and salt in a large (3 ½ to 5 quart) heavy-duty saucepan.
- Put the mixture over medium heat. Stirring gently, bring to a boil. This process should take 7 to 12 minutes depending on how cold your ingredients are to begin with. During this period you do stir constantly. Once the mixture reaches a steady boil, cover briefly (2 minutes), to steam clean the sides of the pan. This helps curb crystal formation.
- Insert a deep fry thermometer balancing it against the side of the pan so that bulb is in the center but does not touch the bottom. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. This is soft ball stage. With this recipe it's better to err on the side of undercooking than over, so don't let the temperature rise to over 238 max. Remove from the heat. If using a stand mixer, immediately pour into the stand mixer bowl.
- Plop the butter in without stirring it at all.
- Set the pan (or mixing bowl) on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, This should take about 1 ½ hours.
- Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil or parchment. Butter the foil generously.
- Remove the thermometer from the 110 degree fudge mixture, and using a hand mixer or stand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails and expose bottom of the pan (or mixer bowl). With a stand mixer this should take around 10 minutes. With a handheld it could take up to 20. I only do this with a stand mixer so that's all I know. That, and don't scrape the sides of the bowl while mixing.
- When it's done, it will look a bit like canned frosting.
- Gently scrape the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot or bowl, but not the sides.
- Smooth the top of the fudge with a spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.
- Turn the fudge out onto a clean cutting board and peel off the foil or parchment. Turn the slab of fudge right side up and cut
- Cut into 25 pieces.
Notes
Yields twenty-five 1-½-inch pieces.
The fudge will keep for a week to 10 days stored in an airtight container at room temperature.
nutrition information (per serving):
Calories (kcal): 190; Fat (g): fat g 9; Fat Calories (kcal): 80; Saturated Fat (g): sat fat g 6; Protein (g): protein g
1; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g): 0; Sodium (mg):
sodium mg 100; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 1
The fudge will keep for a week to 10 days stored in an airtight container at room temperature.
nutrition information (per serving):
Calories (kcal): 190; Fat (g): fat g 9; Fat Calories (kcal): 80; Saturated Fat (g): sat fat g 6; Protein (g): protein g
1; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g): 0; Sodium (mg):
sodium mg 100; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 1
