Food & Cooking Recipes Dessert & Treats Recipes Chocolate Fudge Presents 3.1 (89) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 15, 2019 Print Rate It Share Share Tweet Pin Email Yield: 32 Little pieces of satin ribbon transform these squares of fudge into the tiniest of gifts. Ingredients 2 tablespoons unsalted butter, plus more for pan 3 tablespoons best-quality cocoa powder 2 cups sugar ⅔ cup milk 3 ounces best-quality semisweet chocolate, finely chopped 2 tablespoons light corn syrup 1 cup walnut halves, cut into large pieces Directions Butter an 8-by-8-by-2-inch pan. Sift cocoa powder and sugar into a medium bowl. 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. 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. 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. Rate it Print