Cooking Classics: Chocolate Fudge

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The Technique

Chocolate Fudge

Invert sugars are sometimes added when preparing candy to slow the crystallization of sugar & they help achieve a candy texture that is not gritty. Corn syrup & marshmallows are examples of the types of ingredients that are added at different stages during the process to aide in a smoother candy once it’s poured & cooled. This particular recipe foregoes the typical cocoa powder that may scorch if the heat is too high during the cooking process for a bar of unsweetened chocolate that is added after the sugar mixture has cooked.  Learn how to make a southern favorite that’s ideal for sharing with friends by following my detailed tutorial & be certain to look to The Essential Guide To Making Homemade Candy for additional pointers before getting started. 

Cooking Classics. Chocolate Fudge By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Chocolate Fudge Cooking & Baking Tutorials Pastry Chef Writer Digital Culinary Photo Journalist Southern Hostess Modern Entertaining Game Day Recipes & Party Solutions Cooking Lessons

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Chocolate Fudge
makes about 1 1/3 lbs

2 cups sugar
3/4 cup whole milk
3 Tbsp butter
1 Tbsp light corn syrup
1/2 tsp kosher salt
1 {4-oz} unsweetened chocolate bar, broken into 1-inch pieces
2 cups miniature marshmallows

Line an 8-inch baking pan with parchment paper allowing two inches to extend over the sides. Combine the sugar, the milk, the butter, the corn syrup & the salt in a 3 1/2-quart saucepan & place over a heat that is just shy of Medium. As the sugar begins to melt,
carefully stir the mixture with a spoon until well combined being certain not to allow any sugar granules to cling to the side of the pot. Remove the spoon & do not use it again. Allow the mixture to come to a steady, simmering boil. Place the lid over the pot for 1 minute then remove it. Attach a candy thermometer to the side of the pot. Cook the mixture to 235 to 237 degrees, soft ball stage. Remove the mixture from the heat & add the chocolate. Let stand 1 minute or until it begins to melt. Gently stir it into the sugar mixture. Add the marshmallows & stir the candy until smooth, fluffy & the mixture holds a thick ribbon during the blending, about 2 to 3 minutes. Pour the fudge into the prepared pan. Quickly spread the candy into an even layer. Cool completely, about 1 hour. Lift the fudge from the pan using the parchment paper. Cut the fudge into 36 {1-inch} pieces. Store at room temperature up to 3 days. The fudge is best when freshly sliced.

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Cooking Classics. Traditionally Prepared Chocolate Fudge By Rebecca Gordon Editor-IN-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director TV Cooking Personality Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Game Day Entertaining Modern Southern SocialsHow To Make Chocolate Fudge

Chocolate Fudge is my mom’s specialty. I can recall one summer where we made fudge every afternoon. When our family traveled, inevitably a stop by the local candy shop was in order to watch the cooked chocolate solution being poured & cooled over marble slabs. This particular recipe is a bit more straightforward compared to ultra classic recipes as the mixture does not need to be cooled to the typical 110 degrees. Instead, once the marshmallows have been blended completely into the mixture, the fudge is ready to be poured into the pan.  

Baking Tutorials. Old-Fashioned Caramel Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

When preparing candy, never use a smaller pot than what is called for in the recipe. The ingredients often times will double or triple from their original volume as they begin to cook. A few key pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Cooking Classics. Traditionally Prepared Chocolate Fudge By Rebecca Gordon Editor-IN-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director TV Cooking Personality Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Game Day Entertaining Modern Southern SocialsNo. 1

The Ingredients & The Cooking Procedure

Have all of the ingredients chopped & measured before any cooking begins as once the sugar solution reaches the target temperature, it’s a quick blending & finishing process.

Line an 8-inch baking pan with parchment paper allowing two inches to extend over the sides. Combine the sugar, the milk, the butter, the corn syrup & the salt in a 3 1/2-quart saucepan & place over a heat that is just shy of Medium. As the sugar begins to melt,
carefully stir the mixture with a spoon until well combined being certain not to allow any sugar granules to cling to the side of the pot. Remove the spoon & do not use it again. Allow the mixture to come to a steady, simmering boil. Place the lid over the pot for 1 minute then remove it. Attach a candy thermometer to the side of the pot. Cook the mixture to 235 to 237 degrees, soft ball stage. Remove the mixture from the heat. 

Cooking Classics. Traditionally Prepared Chocolate Fudge By Rebecca Gordon Editor-IN-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director TV Cooking Personality Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Game Day Entertaining Modern Southern SocialsNo. 2
 

The Cooked Sugar Solution

Some of the butterfat may cling to the sides of the pot as the mixture cooks down. If at anytime during the cooking process you feel that the solution looks granular, check the syrup by dipping a clean spoon into the hot mixture & drizzle it into a cup of cold water. Run it through your fingers to feel if it is grainy.

Cooking Classics. Traditionally Prepared Chocolate Fudge By Rebecca Gordon Editor-IN-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director TV Cooking Personality Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Game Day Entertaining Modern Southern SocialsNo. 3

The Chocolate

Add the chocolate. Let stand 1 minute or until it begins to melt. 

Cooking Classics. Traditionally Prepared Chocolate Fudge By Rebecca Gordon Editor-IN-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director TV Cooking Personality Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Game Day Entertaining Modern Southern Socials
3a

Gently stir it into the sugar mixture. 

Cooking Classics. Traditionally Prepared Chocolate Fudge By Rebecca Gordon Editor-IN-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director TV Cooking Personality Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Game Day Entertaining Modern Southern SocialsNo. 4

The Marshmallows

Add the marshmallows to the mixture in the pot.

Cooking Classics. Traditionally Prepared Chocolate Fudge By Rebecca Gordon Editor-IN-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director TV Cooking Personality Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Game Day Entertaining Modern Southern Socials
4a

Allow the marshmallows to begin to melt from the residual heat.

Cooking Classics. Traditionally Prepared Chocolate Fudge By Rebecca Gordon Editor-IN-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director TV Cooking Personality Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Game Day Entertaining Modern Southern Socials
4b

Stir the candy until smooth. The texture will be fluffy. 

Cooking Classics. Chocolate Fudge By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Traditional Chocolate Fudge
4c

The mixture will hold a thick ribbon after blending about 2 to 3 minutes. Pour the fudge into the prepared pan. Quickly spread the candy into an even layer. Cool completely, about 1 hour. 

Cooking Classics. Traditionally Prepared Chocolate Fudge By Rebecca Gordon Editor-IN-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director TV Cooking Personality Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Game Day Entertaining Modern Southern SocialsNo. 5

The Chocolate Fudge

Lift the fudge from the pan using the parchment paper. Cut the fudge into 36 {1-inch} pieces. Store at room temperature up to 3 days. The fudge is best when freshly sliced.

The Tune
“Sugar Pie” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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