Wednesday, November 30, 2011

Oh, Fuuuuudge.....

It's rich, thick, creamy, and perfect for sending in Christmas packages. (Make it just a few pieces, or your family will be left drooling futilely at the rich chocolatey odor.)

Basic Chocolate Fudge

  • 3 tablespoons unsalted butter, plus butter, or cooking spray, for pan
  • 3 cups sugar
  • 1/4 teaspoon salt
  • 1/2 cup corn syrup
  • 4 ounces bitter chocolate
  • 2 ounces semisweet chocolate
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
Lightly butter or spray with cooking spray, a 9-inch square pan and set aside.
In a saucepan combine the sugar, salt, corn syrup, bitter and semisweet chocolates, and milk. Cook over low heat, stirring frequently, until mixture comes to a boil. Once mixture comes to a boil, do not stir. Any crystals that form on the sides of the pan may be removed with a pastry brush dipped in cool water. Cook the fudge at a boil until the mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. Remove from the heat and stir in 3 tablespoons of butter. Cool to warm.
Add the vanilla and almond extracts and beat with a wooden spoon until creamy. Pour into the prepared pan and cool completely before cutting into squares. Store fudge in an airtight container.

(Editor's notes: I'll skip the almond extract, but vanilla is essential in this recipe. Cut the sugar down to 2 1/2 cups -- you won't miss it. And chopped nuts, plus a handful of dried cranberries add a delicious grace notes.)

Then there's Paula Deen's
             Dummy Fudge
(You're smart to try it!)
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans (any type of nut will work)


Butter a 9 by 9-inch baking dish

Melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat. Once smooth remove from heat. Add vanilla and nuts. Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes.

(See here for the whole shebang. Or just abandon yourself and try all 30-plus fudge recipes from the Food's for a good cause!

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