There is nothing in the world as good as FUDGE,
but . . .
It has to be creamy and silky smooth.
It can’t be sugary or grainy!
This fudge will pass that test . . . I promise.
I originally posted this recipe around Christmas time, when all the candy recipes come to the surface. I’ve had several emails from some who love Fudge, but can’t make fudge . . . and have asked for help! Since I only posted the recipe, I thought I would see if a few pictures could – or would make a difference for you.
I’ve decided that it’s very difficult to get a good picture of FUDGE. It might not look it, but this fudge recipe is silky smooth, and it simply melts in your mouth. You certainly don’t have to add the nuts, but in this house . . . we love nuts.
There are a few simple rules to making good fudge, and hopefully this tutorial will help.
1. I like to butter the inside edges of my pot – (these Martha Stewart Pots are wonderful)
2. Mix the cream and Sugar together over medium heat – stir continually.
3. Bring that mixture to a boil
4. Once the mixture comes to a full boil, place the lid on tightly for one full minute – time it.
When you take the lid off after one full minute . . . It will look like this.
5. After you have removed the lid – place a good thermometer in the pot.
Or if you don’t have one, you must cook this to a firm soft ball stage. (228 degrees)
IMPORTANT!! – DO NOT STIR NOW…..AT ALL!
6. While it’s cooking, break your chocolate bars up into a large bowl.
7. Prepare a greased or parchment paper lined glass baking dish. 9×13
*I like to place another pan inside the dish, so it helps to flatten our the parchment paper.
8. Cut 2 sticks (cubes) of butter into chunks
9. You can just get your hand mixer ready as well.
When the butter/cream mixture is at 228-230 degrees, (perfect with my thermometer) . . . Remove the pot from the heat.
DO NOT STIR! . . . at all.
Note: Soft-ball stage is (234 F. to 240 F.) When dropped into very cold water, forms a soft ball that flattens between your finger. To check your candy thermometer for accuracy, put the thermometer in water and bring to a boil. The thermometer should read 212 degrees F. If the reading is higher or lower, make the necessary adjustment when making the candy. The thermometer should stand upright in the candy mixture. The bulb or the tip shouldn’t rest on the bottom of the pan. If you don’t have a thermometer, do the cold water test. With a clean spoon, drop a small amount of candy mixture into a cupful of very cold water.
Add the 1 cup of butter (2 sticks) and 1 tsp. Vanilla.
Let it sit quietly for 1 minute
DO NOT STIR!!!!!!!
After the 1 minute has passed – pour that mixture into your bowl with the broke up Chocolate pieces.
IMPORTANT!!! – DO NOT SCRAPE THE POT
*This is very vital in fudge making – you don’t want any sugar particles from the sides of that pot.
JUST POUR IT IN – DON’T SCRAPE THE SIDES.
Now you can beat it until is very smooth and creamy.
About four to five minutes. Taste it…..is is silky smooth?
If so, then it’s ready to pour into your greased or parchment lined pan.
UNLESS . . . you are adding nuts.
I like to do half and half. I don’t use two pans, I simply pour the plain fudge into the dish and tilt the pan slightly so that it stays to the left of the pan.
THEN . . . ADD NUTS TO THE REMAINING FUDGE.
Once the fudge is settled into the dish, cover it with Saran Wrap and then foil.
I like to place mine in the refrigerator for several hours, then it’s easier to cut.
If you’ve used Parchment, you can simply lift that entire slab of Fudge right out of the pan!
I trim the edges so that they are neat and straight.
*If you dip your sharp knife into a bit of hot water first, you can easily cut the fudge.
Clean off the knife if it gets built up with fudge, and start the process over until it’s all cut nicely.
Store the Fudge in between layers of waxed paper in a well sealed tupperware type container.
I keep mine in the fridge – It will stay perfect for several days.
FUDGE – Smooth as Silk
You will need:
3 – (6.8 oz) Symphony Bars
4 cups Sugar
2 Cups Cream