Chyrel's Recipes From Friends

Dark Chocolate Fudge Recipe


Dark Chocolate Fudge
Source: Sunset magazine

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 degrees (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 degrees (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  pliable, 4 to 10 minutes. Add nuts and mix just enough to distribute.

7 Scrape fudge into foil-lined pan. Let stand until firm

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