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Chocolate Fudge Presents

90

Little pieces of satin ribbon transform these squares of fudge into the tiniest of gifts.

  • Yield: Makes 32

Source: Martha Stewart Living, December/January 1998

Ingredients

  • 2 tablespoons unsalted butter, plus more for pan
  • 3 tablespoons best-quality cocoa powder
  • 2 cups sugar
  • 2/3 cup milk
  • 3 ounces best-quality semisweet chocolate, finely chopped
  • 2 tablespoons light corn syrup
  • 1 cup walnut halves, cut into large pieces

Directions

  1. Butter an 8-by-8-by-2-inch pan. Sift cocoa powder and sugar into a medium bowl.

  2. Prepare an ice bath. In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, pastelike texture forms. Add chocolate, butter, and corn syrup. Cook on low heat, stirring constantly, until sugar has completely dissolved, 7 to 10 minutes.

  3. Using a pastry brush, wash down sides of pan with cold water. Increase heat to medium. When a candy thermometer registers 236 degrees remove the pan from heat, and place in ice bath for 5 seconds. Transfer pan to a heat-proof surface, and let sit until thermometer registers 121 degrees, about 45 minutes.

  4. Using a wooden spoon, stir fudge briskly until it begins to lose its sheen, 2 to 3 minutes. Stir in walnuts. Spread fudge into prepared pan with wooden spoon. Using your fingers, smooth fudge. Cover with plastic; chill 30 minutes. Cut into 1-inch squares.

Reviews Add a comment

  • MS11145098
    22 DEC, 2010
    This recipe is pretty complicated, judging from the other comments. I think I might have added my butter, chocolate and corn syrup too late, because I ended up with something closer to taffy than fudge. It still tastes good, but I don't want to give this as a gift.
    Reply
  • phyllycheese
    7 FEB, 2010
    The recipe tasted good, but came out grainy - any ideas. i have made a recipe with powdered sugar and evaporated milk that seemed to be better.phyllycheese
    Reply
  • jlf34
    3 NOV, 2009
    Can you make this recipe ahead and freeze?
    Reply
  • tehachap
    22 DEC, 2008
    If you don't have a candy thermometer, use the cold water ball test. Put 1/2 cup cold tap water into a cup. Fudge will appear thick
    Reply
  • tehachap
    22 DEC, 2008
    If you don't have a candy thermometer, use the cold water ball test. Put 1/2 cup cold tap water into a cup. Fudge will appear thick
    Reply
  • tehachap
    22 DEC, 2008
    A cold water bath can be set up in a pot larger than the pot in which the fudge is being cooked in. Place ice cubes and water into the larger pan and set the pot of fudge into the ice water, taking care to keep the water out of the fudge. What this does is to bring the temperature of the fudge down quickly. As the fudge cools, it begins to thicken. You'll want to watch the sheen of the fudge. When it begins to diminish, it's time to pour it out, else it will set up in your pot!
    Reply
  • MS10109820
    14 DEC, 2008
    (contd) And in step 4, heat the walnuts a bit in the microwave and stir them in about 90sec after you start "briskly stirring" the fudge. As soon as it begins to lose it's sheen, transfer into the pan, otherwise it will solidfy and crumble. Took me 2 attempts to get this right! It does taste delicious, though!
    Reply
  • MS10109820
    14 DEC, 2008
    Hi. For first time fudge makers please take a look at this link: http://www.exploratorium.edu/cooking/candy/recipe-fudge.html# It explains the whys and how's of making fudge...which Martha's recipe doesn't. I followed Martha's recipe but also kept in mind what the link said. So far, it tastes delicious! Also in stp 3 of Martha's recipe the mixture will begin to boil until it eventually hits 236 degrees. This can take a while!
    Reply
  • supermom78
    14 DEC, 2008
    what does ice bath means ? what is it this cooking term for diong this recipe? it's my first time doing fudge help please thank you
    Reply
  • MS10109820
    14 DEC, 2008
    Please help. I'm making fudge for the first time. The temperatures here are in celcius or farenheit?
    Reply