Old Fashioned Chocolate Fudge for the Home Table

Old Fashioned Chocolate Fudge for the Home Table is filed under Chocolate and built around unsalted butter plus additional for the dish & pot, sugar, and milk. Plan on 15 Pieces.

Count on 10 minutes of prep, 25 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 tablespoons unsalted butter plus additional for the dish & pot
• 2 cups sugar
• ¾ cups milk
• 2 oz unsweetened chocolate 2, 1 oz squares, chopped
• ½ teaspoon kosher salt
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• walnut halves for finishing; optional

How the cooking goes

1. Butter the sides of a heavy, high-sided sauce pot. Don’t skimp. This is crucial because then when the fudge is bubbling, sugar has a possibility of clinging to the sides and creating unwanted crystals.
2. Also butter a 4×6” baking dish or loaf pan. You had the darndest time getting mine out and next time you will try lining it with baking paper and then buttering! Don’t worry, the scraps didn’t go to waste.
3. Blend sugar, milk, chopped chocolate, salt, corn syrup and butter. Cook over medium high heat. Stir the mixture until the sugar dissolves and it comes to a boil.
4. Attach a candy thermometer to the side of the pot. Cook, without stirring or swirling, until it reaches soft-ball stage (236°F). You can double check by dropping a small spoonful in ice water. It should form a soft, pliable ball of candy.
5. Remove from the heat and allow to cool undisturbed to 110°F. The bottom of the pan should feel comfortably warm to your hand.
6. Put the vanilla extract and begin beating vigorously with a wooden spoon. Don’t stop beating! No resting! Enlisting the help of a friend is highly recommended. Try not to scrape around the edges.
7. The fudge will begin to stiffen and lose its gloss. The longer you beat it, the more air will be incorporated. This will change the texture ever so slightly. It will make it more crumbly but will have a magically chewy, fudgy texture. It was paranoid about stopping too soon and mine never really lost its gloss, so you finally just had to call it.
8. Push the mixture from the pan into prepared dish and don’t scrape around the sides. It seems wasteful but the crystals will ruin the texture of your fudge! Smooth out the surface.
9. Score the squares with the tip of a knife for neater slices later. Press a perfect walnut half into the top of each square before they set completely. [Try not to stress.].
10. Once it cools, cut along score marks and admire your handiwork. Bravo! You made fudge!!!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Chocolate, open Chocolate Sugar Cookies Baked Until the Edges Set and Chocolate Orange Shortbread Cookies Baked Until the Edges Set.