Description
Silky chocolate fudge from Joy of Cooking delivers pure indulgence with its creamy texture and rich flavor. Smooth squares of sweet perfection invite chocolate lovers to savor each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (400 grams) granulated white sugar
- 2 squares (2 ounces) (60 grams) unsweetened chocolate, chopped
- ⅔ cup (160 ml) half-and-half (or light cream)
Fats and Enhancers:
- 2 tablespoons (28 grams) unsalted butter, cut into pieces
- 2 tablespoons light corn syrup
Seasoning and Flavor:
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Prepare a 20 x 20 x 5 centimeters (8 x 8 x 2 inches) baking pan by generously greasing the entire surface with room temperature unsalted butter.
- In a heavy-bottomed saucepan measuring 2-1/2 to 3 quarts, combine half-and-half, sugar, chocolate, and light corn syrup, whisking thoroughly to create a smooth mixture.
- Place the saucepan over medium-low heat, stirring continuously with a wooden spoon to prevent scorching or uneven heating.
- Cover the pan for 2 to 3 minutes, allowing condensation to wash down any sugar crystals clinging to the pan’s edges.
- Carefully attach a candy thermometer to the side of the pan, ensuring it does not touch the bottom, and continue cooking without stirring until the mixture reaches the soft ball stage at 236 degrees Fahrenheit (113 degrees Celsius).
- Remove the pan from heat and sprinkle two tablespoons of butter across the surface, letting it melt naturally without stirring.
- Allow the fudge to cool undisturbed until it reaches a lukewarm temperature between 38 to 43 degrees Celsius (110 degrees Fahrenheit).
- Extract the candy thermometer and incorporate salt and vanilla extract, beating the mixture with a wooden spoon or electric hand mixer until the fudge becomes smooth and begins to lose its glossy appearance.
- Transfer the fudge to the prepared pan, spreading it evenly, and let it set at room temperature for several hours before cutting into uniform squares.
Notes
- Slow and steady wins when melting chocolate, preventing scorching and maintaining a silky smooth consistency.
- Cast iron or heavy-bottomed pans distribute heat evenly, reducing risks of uneven cooking or burning.
- Keep your candy thermometer suspended mid-liquid, ensuring an accurate temperature reading without interference from pan surfaces.
- Patience matters most after cooking – letting the mixture settle and cool completely guarantees clean, sharp-edged squares.
- Room temperature allows chocolate to set properly, creating a professional-looking final product with perfect texture.
- Gentle stirring prevents sugar crystallization, which could make your chocolate grainy or lumpy.
- Clean utensils are crucial to prevent moisture from disrupting the chocolate’s delicate composition.
- Using a sharp knife dipped in hot water ensures clean, precise cuts when portioning your chocolate treat.
- Wipe down the knife between each slice to maintain crisp, neat edges on your squares.
- Store in an airtight container at cool room temperature to preserve the chocolate’s glossy finish and rich flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 25