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old fashioned chocolate fudge

old fashioned fudge recipe-- withspice seasonal food blog
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This old fashioned chocolate fudge is made the traditional way: with a candy thermometer, a slow cooling period, and mixing to produce a smooth, creamy fudge that melts in your mouth.

  • Author: Erin McDowell
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 40
  • Category: Desserts
  • Cuisine: American

Ingredients

  • 5 tbsp unsalted butter, divided
  • 2 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 tbsp good-quality cocoa powder
  • 4 ounces good-quality dark chocolate, finely chopped
  • 1 tsp vanilla extract

Instructions

  1. Grease an 8- by 8-inch pan lightly with nonstick spray. Line the pan with parchment paper (cut the paper at the corners so that they fit flush to the pan). Butter the top of the parchment with 1 tablespoon of butter. Butter the inside of the bowl of an electric mixer.
  2. In a medium pot, combine the sugar, corn syrup, salt, milk, cocoa powder, and chocolate (be sure to use a pot that is large enough to allow the mixture to vigorously bubble without bubbling over). Clip a candy thermometer to the side of the pot. Cook over medium-low heat, stirring constantly to help the sugar dissolve and the chocolate melt. Once the mixture is smooth, carefully attach an candy thermometer to the pot and turn the heat up to medium-high and bring to a boil, stirring frequently.
  3. Cook, stirring frequently, until the temperature reads 235° F on the thermometer. Stirring prevents the mixture from scorching on the base of the pan during cooking. When the mixture reaches temperature, stir in the vanilla.
  4. Pour the mixture into the buttered mixing bowl. Attach the candy thermometer to the bowl—make sure the base of the thermometer is as deep as possible in the mixture. Dot the surface of the mixture with the remaining 3 tablespoons butter. Do not mix to combine.
  5. Allow the mixture to cool, undisturbed (no stirring!) until it reads 120° F on the thermometer. Remove the thermometer and attach the bowl to an electric mixer fitted with the paddle attachment.
  6. Beat the mixture on medium speed until it has lightened slightly in color and has lost some of its sheen (it will look more matte). It should hold its shape when dropped from the paddle into the bowl. This will take about 3 to 4 minutes. You can also do this by hand in a large bowl with a wooden spoon; it will take 4 to 6 minutes. (Note: don't start washing dishes at this point! It may feel like it's taking forever, but be patient and pay attention. I over-mixed the batch in the pictures by about 1 1/2 minutes.)
  7. Pour the mixture into the prepared pan, and smooth into one layer. Allow to set at room temperature until cool, 45 minutes to 1 hour. Remove the cooled fudge from the pan and cut into 1-inch squares.

Notes

makes about 40 1" pieces | recipe from Erin McDowell via Food52

Nutrition

Find it online: https://www.withspice.com/blog/traditional-chocolate-fudge/