How to Make Easy Chocolate Fudge
1 of 5 in Series: The Essentials of Inexpensive Chocolate Gifts from Your Kitchen
Homemade fudge is an inexpensive and easy-to-cook holiday treat. When you make this chocolate fudge recipe, feel free to replace the nuts with chopped fruit, crushed candy canes or toffee, chopped peanut butter cups, or just leave it plain.
Making fudge to give as gifts is a Christmas tradition in many households. Set aside a chilly Saturday and let the children help you make assorted gifts for teachers and school friends.
Easy Chocolate Fudge
Special equipment: Candy thermometer
Preparation time: 15 minutes, plus 30 to 45 minutes cooling
Cooking time: 30 minutes
Yield: Sixty-four 1-inch pieces
6 tablespoons butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup evaporated milk (not sweetened condensed milk), well shaken
3 cups superfine sugar
1/4 cup light corn syrup
Pinch of salt
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts
Superfine sugar is finely ground granulated sugar and is available in supermarkets with the other sugars.
1Cut the butter into 1/2-inch cubes. Keep refrigerated.
2Melt the chocolate and evaporated milk in a heavy-bottomed medium pan over low heat, stirring constantly.
3Add the sugar, corn syrup, and salt. Increase the heat to medium-low and stir the mixture until the sugar dissolves. Wash down any sugar crystals on the side of the pan. Clip the candy thermometer on the pan and increase the heat to medium-high.
4Cook until the candy thermometer reads 238 degrees F. Occasionally stir gently just to scrape the bottom. Remove the pan from the heat. Add the vanilla. Do not stir. Dot the surface of the chocolate with the butter. Do not stir. Allow to cool, undisturbed, to 110 degrees F, about 30 to 45 minutes.
5Meanwhile, line an 8-x-8-inch pan with aluminum foil, leaving a 2-inch overhang. Lightly grease.
6Stir the chocolate with a wooden spoon until it starts to thicken. Quickly add the walnuts and pour into the pan. Cool completely.
You can leave out the walnuts and replace them with 1 cup of pecans, pistachios, dried sweetened coconut, or dried fruit.
Store in an airtight container for up to 2 weeks.