Yield: Yields twenty-five 1-1/2-inch pieces.
Give the gift of fudge! This melt-in-your-mouth chocolate fudge is simple to make and keeps for up to 10 days in an airtight container.
Lightly butter the face of a candy thermometer and set aside.
Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.
Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.
Meanwhile, line the bottom and sides of an 8×8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.
Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.
Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.
The fudge will keep for a week to 10 days stored in an airtight container at room temperature.
Web extra: CooksClub members can watch a video of Nicki Sizemore demonstrating the art of making smooth chocolate fudge from scratch.
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If you follow the instructions exactly, paying more attention to temperature than times, the fudge will come out perfectly every time. And yes, please calibrate your thermometer first. Only suggestion for Fine Cooking is to list the weights of all ingredients to eliminate chance of measuring wrong. I reduce the sugar a bit to 3-1/2 cups = 26 oz., corn syrup is 2.4 oz, butter 1.5 oz and cream 13.3 oz. Occasionally add a wee bit espresso powder with the chocolate, but for the most part I stick to plain fudge. This is actually the recipe that got me to subscribe to Fine Cooking.
I made this twice before with complete success. I made it again tonight and it failed - it seems like I managed to get crystals into the fudge as I was beating it, and may have over-beat it. I put down the mixer in the pot just to confirm the steps in the recipe and when I got back it had seized into a solid mass in the pot. Sadness... And tomorrow is Valentine's Day. But I will try again soon, as I need to know what went wrong. It is a new hand mixer, possibly stronger than my last one. I may also try washing down the sides of the pot with a pastry brush and water, as I've seen done. I will post a new review after my next attempt and hope to solve the mystery.
This is my go to Fudge recipe that I have used for several years. Family and friends rave about this homemade fudge. Change it up by using different types of high grade chocolate. I especially enjoy milk chocolate fudge. The key to silky fudge is not to stir it once the initial boiling point is reached then allow to boil until thermometer reaches 236' and cool to 110' then beat it and slid it into a pan.
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