The fudge I made definitely reached 235 degrees WAY faster than the directions said. I got a really great taste but not quite the consistency I was hoping for. I am positive that if I had poured the hot fudge right into the foil lined pan and mixed the butter / vanilla in there, it would have been perfect, omitting the 2-pan step. I am going to do that next time and I' sure I'll wind up with both great consistency and great taste.
Dark Chocolate Fudge
Notes: Use a heavy pan to reduce the risks of sticking or burning. Fudge slices best and tastes creamiest if it's allowed to mellow overnight.
Yield: Makes 3 pounds (48 oz.)
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Amount per serving
- Calories: 136
- Calories from fat: 44%
- Protein: 1.3g
- Fat: 6.7g
- Saturated fat: 2.7g
- Carbohydrate: 20g
- Fiber: 0.7g
- Sodium: 36mg
- Cholesterol: 4.3mg
- About 2 tablespoons butter or margarine
- 1 1/2 cups half-and-half (light cream)
- 3 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 8 ounces bittersweet or semisweet chocolate, chopped
- 4 ounces unsweetened chocolate, chopped
- 2 teaspoons vanilla
- 1 1/2 cups walnuts or pecans
- 1. Smoothly line an 8- or 9-inch square pan with foil. Lightly butter foil.
- 2. In a 3- to 4-quart pan, mix half-and-half, sugar, corn syrup, and salt. Stir occasionally over high heat until simmering, about 3 minutes. With a brush dipped in water, frequently wipe off beads of syrup that form on the sides of the pan.
- 3. Reduce heat to medium. Add bittersweet and unsweetened chocolate; gently stir until chocolate melts and mixture begins to simmer, 3 to 6 minutes.
- 4. Insert a candy thermometer into mixture. Boil, occasionally stirring and washing sides of pan with wet brush, until mixture reaches 235° (or a drop of candy spooned into cold water forms a soft ball that flattens when removed from water), 30 to 40 minutes longer.
- 5. Immediately pour fudge mixture into a 10- by 15-inch rimmed pan. Dot with 2 tablespoons butter and vanilla.
- 6. Let stand undisturbed until a thermometer inserted in center of candy registers 115° (pan is warm to touch), 20 to 30 minutes. With a wide metal spatula, scrape mixture back and forth in pan until it becomes smooth and glossy and starts to thicken and mound but is still soft and malleable, 4 to 10 minutes. Add nuts and mix just enough to distribute.
- 7. Scrape fudge into foil-lined pan. Let stand until firm to touch, at least 2 hours. Invert pan to release candy. Peel off foil.
- 8. With a sharp knife, cut fudge into 1-inch squares and serve. Or wrap the uncut fudge airtight and store at room temperature up to 1 week.
- Nutritional analysis per ounce.
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