Let sit in cool dry area until firm.Ĭut into 1 1/2 inch pieces and store in an airtight container for up to a week. Let the mixture cool for 10 minutes or until it drops to 130 degrees F.Īdd vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Remove from the heat and add the remaining butter. Remove the cover and attach a candy thermometer to the pot.Ĭook until the thermometer reads 234 degrees F. Reduce heat to medium-low, cover, and boil for 3 minutes. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Grease an 8 by 8-inch pan with butter.Try it, it’s easy as 1-2-3 and it’s just soooo good! Maybe for thanksgiving dinner? Recipe Source: Ĭourse: Dessert Yield: 32 servings Prep Time: 5 mins Cook Time: 10 mins Since my grandma is a bit old to remember the specific ingredients, I have searched for a recipe that was close enough to the one she used to make. Now when you eat fudge, you don’t eat huge portions because you might just fall into a sugar coma but the smaller portions are just as satisfying since the taste is so concentrated. In my family, it is a dessert that my grandma used to make often for our Christmas parties. I just love the texture and the devine taste! This is a dessert that is extremely present in the recipe books of most of french Canadian families (along with “Sucre a la creme” which as the same texture as fudge but tastes like cream, sugar and butter together Amazing). I personally just love chocolate so it’s only natural that fudge is one of my favourite things ever. Fudge does not need to be refrigerated – or donated to hungry siblings.I think that by now you have noticed that I have a couple of people with a “sweet tooth” in my family. Use aluminum foil to remove fudge from pan, cut into 1” squares. Heat an additional 30 seconds if needed until chocolate is completely melted and smooth. Remove from the heat and immediately add in the white chocolate chips, vanilla bean paste, and marshmallow fluff. In a microwave, heat sweetened condensed milk and chocolate on high for 1 minute. Once the mixture comes up to a rolling boil, let boil for 5 minutes. Line an 8×8” pan with aluminum foil and coat with cooking spray. I discovered this quick, no-cook fudge recipe recently and, cut into small, manageable 1-inch squares, quite conquerable, too. I’ve never been a big fan of fudge – a little too rich, too thick, too cloying and too chocolaty – and also a bit temperamental to cook. 2 Cups Chopped Walnuts, medium or rough chop. Eventually, I would donate my fudge egg to the family for consumption – that egg was no match for my four older siblings, but even still, it took a day or two to devour it completely. 1 Cup Evaporated Milk (not sweetened condensed) Pinch of Kosher Salt. That was the easiest way to eat it – to slice it like a loaf of bread, since it was about the same size. I’d usually nibble the candy flowers from the top and maybe a slice or two of the fudge.
Beat with an electric mixer until the fudge is thick and dull. Pour the hot mixture into the bowl with butter, chocolate, and vanilla. I would try to consume this fudgy confection that was bigger than my hand, and each time, I would fail. When the mixture reaches the soft ball stage (234-240☏), reduce the heat to low and cook for 6 minutes, and do not stir during the six minutes you cook the fudge. Heat over simmering water, stirring until melted and combined. Place the butter alternative, milk beverage, vanilla and salt in a double boiler. (You can use an 8x8-inch pan for thinner fudge.) Sift the sugar and cocoa powder into a bowl. Each Easter, in addition to the milk-chocolate bunny, a nest of malted robins eggs, jelly beans and rows of peeps, the Easter bunny would leave me a ginormous fudge egg from See’s Candies called a “chocolate butter egg with pecans.” This thing was 13.5 ounces of pure chocolaty, sugary fudge and unconquerable for a child of four or five year old. Line a 9x5-inch loaf pan or 8圆-inch baking dish with parchment paper.