Are you trying to figure out how to make fudge for your festive holiday party or just any time of the year? You’re in luck. This amazing chocolate fudge recipe has been a family favorite that I am delighted to share with you.
How to Make Fudge That Everyone Will Love
This yummy treat makes a perfect homemade gift during the Christmas season. Who doesn’t like chocolate? It is simple to make and keeps at least 10 days when sealed up tight.
- 4 ounces of unsweetened chocolate
- 1 1/2 cups heavy cream
- 3 Tbs of light corn syrup
- 3 Tbs of cold unsalted butter
- 1 tsp salt
- 3 3/4 cups granulated sugar
Yield: Yields twenty-five 1-1/2-inch pieces.
- 3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
- 3-3/4 cups granulated sugar
- 1-1/2 cups heavy cream
- 4 oz. unsweetened chocolate, coarsely chopped
- 3 Tbs. light corn syrup
- 1 tsp. table salt
- Candy thermometer
- Sauce pan
- Wooden spoon
- Parchment paper
- Large baking dish
Butter your pan or put parchment paper down in your pan and set it aside.
Add cream, salt, corn syrup, chocolate and sugar in a saucepan and stir with a wooden spoon until the mixture is combined. Stirring constantly, bring to a boil over medium heat for around 11 to 12 minutes.
Clip the candy thermometer in the pot. Make sure it does not touch the bottom to avoid getting a false reading. Allow the ingredients to boil without stirring until it reaches a temperature of 236°F (this usually takes about 2-4 minutes). Take the pan off the heat and add butter. Do not stir it in yet. Set the pan aside in a cool area of the kitchen. Don’t disturb it until the mix has cooled down 110°F. This will take approximately 1 1/2 hours.
After the time has expired, remove the thermometer and stir or mix the fudge until it thickens (about 10 to 20 minutes). Pour the mixture onto the parchment paper in your pan and smooth the top of the fudge with a spatula, if needed. Set it aside and let it cool overnight.
Once the fudge has set overnight, turn it onto a clean cutting board and peal off the parchment paper. Cut it into about 25 pieces. It is ready to serve!