If fudge is overcooked, even a little, it will be dry and crumbly; it's always better to err on the side of undercooking. To ensure success, remove fudge from heat just before it reaches the soft-ball stage.
Create a chocolate masterpiece out of nearly any dessert by adding one of these fabulous chocolate frostings, glazes, or sauces. We’ve collected our best rich and spreadable chocolate icings, including classic chocolate frosting, chocolate buttercream, and whipped ganache, as well as silky-smooth sauces and glazes for drizzling and dunking, including hot fudge, chocolate syrup, and ganache.
We used dark Valrhona chocolate. Temperatures vary with different chocolates. Call the manufacturer or check the package for proper tempering temperatures for the chocolate you choose, but always use top-quality chocolate. Do not use a wooden spoon to stir. Be careful not to let any water droplets get in the bowl of chocolate, and be sure the thermometer tip
is not touching the bottom of the bowl, or the temperature reading will be inaccurate.
Chocolate fondue is immediately gratifying. In the time it takes to make the sauce, you can peel the clementine oranges. It's also a great reason to keep a supply of candied grapefruit peel and glaceed orange slices on hand.