Chocolate Fudge

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  • 2 oz unsweetened chocolate
  • 2 cups sugar (= 1 lb.)
  • 1/8 tsp salt
  • 3/4 cup rich milk
  • 4 tb butter
  • 1 tsp vanilla

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.

Boil until it reaches the soft-ball stage, avoiding scorching. Let it cool to room temperature (or a little warmer). If it is too cool, the mixing will be extremely difficult.

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.

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.

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