Triple-Chocolate Pecan Fudge
This perfectly gooey fudge takes patience, but is so worth it; from Emeril Lagasse's "Farm to Fork."
- Yield: 64 pieces
Photography: STEVEN FREEMAN
- 2 ounces unsweetened chocolate, chopped
- 2 ounces semisweet chocolate, chopped
- 2 ounces bittersweet chocolate, chopped
- 1 1/4 cups half-and-half
- 3 cups sugar
- 2 tablespoons light corn syrup
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 cup pecan pieces (optional)
Butter an 8-inch square baking dish, and set it aside.
Combine all the chocolate and the half-and-half in a medium saucepan, and warm it over low heat, stirring until the chocolate is completely melted. Add the sugar, corn syrup, and salt, and cook to the soft-ball stage (236 degrees to 240 degrees), 15 to 20 minutes. Remove the pan from the heat.
Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120 degrees. Then add the vanilla and the pecans, if using, and beat with a handheld electric mixer until the fudge loses its gloss and starts to thicken but is still warm enough to pour into the prepared baking dish. The fudge will look less like chocolate sauce and more like chocolate frosting. Spread it out evenly in the dish, and let it cool completely. Then cut it into 1-inch cubes.