Chocolate Fudge
From Huben's Wiki
(Created page with "Category:Recipes * 2 oz unsweetened chocolate * 2 cups sugar * 1/8 tsp salt * 3/4 cup rich milk * 4 tb butter * 1 tsp vanilla By rich milk, I presume it means whole milk. I...") |
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[[Category:Recipes]] | [[Category:Recipes]] | ||
* 2 oz unsweetened chocolate | * 2 oz unsweetened chocolate | ||
| − | * 2 cups sugar | + | * 2 cups sugar (= 1 lb.) |
* 1/8 tsp salt | * 1/8 tsp salt | ||
* 3/4 cup rich milk | * 3/4 cup rich milk | ||
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* 1 tsp vanilla | * 1 tsp vanilla | ||
| − | By rich milk, I presume it means whole milk. | + | By rich milk, I presume it means whole milk, but 2% works fine too. |
I like to melt the butter and chocolate together, then add the sugar and salt (and mix), then add the milk. That seems to give a smoother fudge. | I like to melt the butter and chocolate together, then add the sugar and salt (and mix), then add the milk. That seems to give a smoother fudge. | ||
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The hard part is the beating. I used to do it by hand, but it was exhausting. Now I use the KitchenAide mixing stand with the dough hook. There are many signs when the beating is actually done: the temperature rises, the gloss changes, the mixing gets more difficult, etc. But the important sign is that the fudge no longer slumps flat when dripping back into the bowl. | The hard part is the beating. I used to do it by hand, but it was exhausting. Now I use the KitchenAide mixing stand with the dough hook. There are many signs when the beating is actually done: the temperature rises, the gloss changes, the mixing gets more difficult, etc. But the important sign is that the fudge no longer slumps flat when dripping back into the bowl. | ||
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| + | Add the vanilla, and start beating. It will take between 15 and 45 minutes. | ||
When the fudge is ready, it will only be soft for a few minutes. Spread it out onto a buttered sheet to finish crystalizing. It is passable in a few minutes, but it really takes several hours to properly crystalize. Cut it with a dull knife or spatula. | When the fudge is ready, it will only be soft for a few minutes. Spread it out onto a buttered sheet to finish crystalizing. It is passable in a few minutes, but it really takes several hours to properly crystalize. Cut it with a dull knife or spatula. | ||
