These are the 2 fudge recipes I make. The first one take a little longer, but it's sooo good! The 2nd one is sooo easy and very good. I usually make this when I don't have alot of time.Homemade Chocolate Fudge!
3 cups granulated sugar
10 fluid ounces of half and half
2 1/2 ounces of light corn syrup
Pinch of salt
7 ounces unsweetened chocolate, finely chopped
1 1/2 ounces unsalted butter, cut into cubes
1 1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped (optional)
1. Line an 8-inch square baking pan with foil so that the foil extends 2
inches beyond the sides of the pan. Lightly butter the bottom and
2. In a heavy saucepan add the sugar, half-and-half, and corn syrup.
Stirring constantly with a wooden spoon, cook the mixture over mediumlow
heat for 5 to 10 minutes, or until the sugar crystals are completely
dissolved. Do not let the mixture boil. Remove the pan from the heat.
Add the chocolate and salt, and stir until completely smooth.
3. Return the pan to the heat and insert a candy thermometer, taking
care that it does not touch the bottom of the pan. Bring the mixture to
a gentle boil over medium-low heat. Cook the syrup without stirring
until the thermometer registers 234Â° (soft ball stage). If necessary,
adjust the heat to low; the surface of the syrup must boil evenly and
gently to avoid scorching the fudge. Carefully take the pan off the heat
and remove the candy thermometer. Immediately wash the
thermometer in hot water.
4. To cool the fudge, drizzle and evenly distribute cold water on a marble
slab or an inverted sheet pan set on a wire rack. Holding the saucepan
containing the hot fudge close to the surface of the marble/sheetpan,
slowly pour the fudge on to the surface. Do not scrape out the fudge
that clings to the bottom and sides of the pan. Evenly distribute the
butter cubes on the surface of the fudge, and allow them to melt.
5. Using a bench scraper, manipulate the fudge across the surface of the
marble/sheetpan until the butter is completely incorporated. Spread
the fudge out on the marble/sheetpan and sprinkle the vanilla on the
surface. Work in the vanilla until it is incorporated. If adding nuts,
sprinkle into mixture at this point. Continue cooling the fudge, working
it until it loses itâs shine the surface becomes dull. The fudge will
become sticky and more difficult to move across the work surface as it
6. Once the fudge has thickened and is dull in appearance, transfer it to
the prepared pan. Smooth the fudge into the corners of the pan, and
allow it to rest for at least 2 hours before serving.
7. Cut into bit-sized pieces and enjoy!
This one I got from Rachel Rays 5 min fudge wreath, I just changed a few things. The wreath idea is pretty cool, I just haven't tried it yet.
1 (12-ounce) bag semisweet chocolate morsels
1 (12-ounce )bag milk chocolate morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract (or whatever flavor you want)
8-inch pan, lightly greased with softened butter
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Stir in vanilla and remove fudge from heat.
The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
32 servings (2 pounds)For Nut Fudge:
Add 1/2 cup chopped nuts to fudge before pouring into pan.For Peppermint Fudge:
Sprinkle 1/4 cup coarsely broken peppermint candy over top of fudge in pan.
I've made it orange, peppermint, mint, almond and vanilla. They were all good!