Chocolate Fudge 101 Recipes

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CHOCOLATE FUDGE 101



Chocolate Fudge 101 image

Making fudge requires precision, but the cook is rewarded with creamy blocks of chocolate. For variations, see Vanilla Fudge and Stir-In Variations for Fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 pounds

Number Of Ingredients 6

1 tablespoon cold unsalted butter, plus more for pan
1 1/2 cups heavy cream
3 cups sugar
3 ounces best-quality unsweetened chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt

Steps:

  • Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, chocolate, corn syrup, and salt into a medium heavy saucepan.
  • Cook over medium-low heat, stirring constantly, until sugar has dissolved and chocolate has melted, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
  • Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
  • Remove thermometer. Transfer bowl to a work surface. Using a wooden spoon, begin to gently stir mixture.
  • Continue to stir, gradually increasing speed until mixture thickens, lightens in color, and loses its sheen, 4 to 5 minutes.
  • Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate until completely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces. Fudge can be refrigerated between layers of parchment in an airtight container up to 1 week; bring to room temperature before serving.

5-MINUTE CHOCOLATE FUDGE



5-Minute Chocolate Fudge image

Creamy chocolate fudge that you can make in just a few minutes! Servings: 36 1-inch pieces, saw on FB and can't wait to try

Provided by Bonnie G 2

Categories     For Large Groups

Time 4h5m

Yield 36 1 inch pieces, 36 serving(s)

Number Of Ingredients 5

2 cups dark chocolate chips
14 ounces sweetened condensed milk
1/4 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans, plus about 2 tablespoons for topping

Steps:

  • Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
  • Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!
  • NOTE:.
  • If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.

Nutrition Facts : Calories 112.8, Fat 7.2, SaturatedFat 3.3, Cholesterol 7.1, Sodium 26.3, Carbohydrate 12.4, Fiber 0.8, Sugar 11.2, Protein 1.6

CHOCOLATE FUDGE



Chocolate fudge image

Make this moreish chocolate fudge as a sweet treat or homemade gift. Be sure to use a sugar thermometer to achieve the perfect melt-in-your-mouth consistency

Provided by Miriam Nice

Categories     Snack, Treat

Time 35m

Yield Makes 15 - 16 pieces

Number Of Ingredients 6

300ml whole milk
350g caster sugar
100g unsalted butter
1 tsp vanilla extract
100g dark chocolate, chopped (we used Green & Blacks, 70%)
chopped nuts, toffee pieces, mini chocolate buttons

Steps:

  • Line an 18cm square tin with greaseproof paper.
  • Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
  • Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
  • Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
  • Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
  • Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

Nutrition Facts : Calories 183 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

CHOCOLATE FUDGE



Chocolate Fudge image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 pounds

Number Of Ingredients 8

6 tablespoons chilled unsalted butter, cut into small pieces, plus more for pan and bowl
3 cups sugar
1 tablespoon Valrhona cocoa powder
Large pinch of fine sea salt
3 tablespoons light corn syrup
1 cup milk
4 ounces Callebaut unsweetened chocolate, finely chopped
2 teaspoons pure vanilla extract

Steps:

  • Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
  • In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
  • Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110 degrees to 118 degrees on an instant-read thermometer without disturbing, about 1 hour. Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled.

OLD-FASHIONED CHOCOLATE FUDGE



Old-Fashioned Chocolate Fudge image

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Provided by BOOK_WORM

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 60

Number Of Ingredients 5

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Grease an 8x8 inch square baking pan. Set aside.
  • Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  • Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
  • Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
  • Pour into prepared pan and let cool. Cut into about 60 squares.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g

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