Chocolate Fudge
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Martha Stewart Living, December
- Yield Makes 2 pounds
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Ingredients
- 6 tablespoons chilled unsalted butter cut into small pieces, plus more for pan and bowl
- 3 cups sugar
- 1 tablespoon Valrhona cocoa powder
- Large pinch of fine sea salt
- 3 tablespoons light corn syrup
- 1 cup milk
- 4 ounces Callebaut unsweetened chocolate finely chopped
- 2 teaspoons pure vanilla extract
Directions
- Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
- In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
- Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled. Store in an airtight container in a cool, dry place for up to 2 weeks.
Cabbage and Fennel Slaw
Russell's Saturday Dinner
Nutritious and Delicious!
fudge for all
Try this recipe today. But really can't set at all. Does any one know what went wrong? I just follow the steps and measurement step by step. Can anyone give me some tips for it? Thanks very much
I love this recipe!! I did this with my daughter today. It's so yummy! :)
If you want nuts just add them in after using the mixer. But do it quicly as fudge can get stiff quicky when it is ready. We never used a mixer just good old fashion elbow grease. Usually we pour it into 2 bowls and beat with a wooden spoon. One plain for those who do not like nuts and the other bowl with pecans for those who do. You can usually find a willing stirrer as the fudge is great to lick out of the bowl after poured!
Unfortunately this recipe is missing a key ingredient---marshmallow! I tried it twice and both times it didn't set up, and turned out more like fudgy-frosting than actual fudge. Beware, this is not a good recipe!!
I want.
Maria, I think what probably happened is that you had some sugar crystals on the side of the pan. That's why you need to do the wet brush thing. I've not done it and had things turn out fine but it's always taking a chance then.
I tried this recip. but didn`t work. it was just a mess. Something happened with the sugar and the chocolate, the sugar crystalized after being completely disolved with the chocolate. I`ve been trying to figure out what I didi wrong but can`t find the mistake
bigsky, is that Montana: you could put walnuts that you press down onto each piece of fudge, that way if someone doesn't like them, they are easily removed.
I chop up Walnuts and add just before the vanilla. However I found out the hard way that when making for a gift, be sure everyone likes Walnuts. some do not.
Does anyone know? if i wanted to add walnuts to these yummy fudge, would i have to alter anything in the recipe? ( a novice candy maker)
IF MINE TURNS OUT HALF AS GOOD AS THIS PICTURE LOOKS, I'LL BE IN GREAT SHAPE FOR THE HOLIDAYS. AND I DONT MEAN WEIGHT WISE EITHER.