Cooking Classics
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.
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How 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.
The 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.
No. 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.
No. 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.
No. 3
The Chocolate
Add the chocolate. Let stand 1 minute or until it begins to melt.
3a
Gently stir it into the sugar mixture.
No. 4
The Marshmallows
Add the marshmallows to the mixture in the pot.
4a
Allow the marshmallows to begin to melt from the residual heat.
4b
Stir the candy until smooth. The texture will be fluffy.
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.
No. 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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