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Dark Chocolate Fudge

From the book The All-New, All-Purpose Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer

Total Time	1 day
Yield	1¼ pounds, or about 64 pieces

Introduction

A classic fudge recipe that’s easier that it looks.

Ingredients

	2	cups sugar
	¼	cup light corn syrup
	½	cup half-and-half
	½	cup heavy cream
	⅛	tsp. salt
	6	oz. bittersweet or semisweet chocolate, finely chopped
	2	Tbsp. unsalted butter, softened
	1	tsp. vanilla
	1 to 1½	cup walnuts, coarsely chopped (optional)

Steps

Combine the sugar, corn syrup, half-and-half, cream, and salt in a large heavy-bottomed saucepan. Stir over low heat until the sugar is dissolved, about 5 minutes. Bring to a boil and boil for 1 minute. Brush down the sides of the pan with a pastry brush dipped in warm water and remove from the heat.
Stir in the chocolate until melted and completely smooth. Brush down the sides of the pan again, then set the pan over medium heat, place a warmed candy thermometer in the pan, and cook the mixture, without stirring, until it reaches 238 degrees, the soft-ball stage. Remove from the heat. Add but do not stir in (stirring at this point can cause graininess) the butter and vanilla.
Cool the candy up to 110 degrees by placing the bottom of the pan in cold water to stop the cooking. Alternatively, pour it out onto a marble slab or baking sheet (inverted over a rack) sprinkled with cold water, without scraping the bottom of the pan.
When it is cool, stir the fudge in the pan with a wooden spoon or work it on the slab with a candy scraper just until it “snaps” and begins to lose its sheen. Or transfer the cooled fudge to the bowl of a heavy-duty mixer. Using the paddle attachment, beat the fudge on low speed until it begins to thicken and lose its sheen, 5 to 10 minutes. Watch the mixture carefully or it may thicken too much and become unworkable. Stir in the nuts, if using.
Line an 8-by-8-inch pan with aluminum foil and butter the foil. Turn the fudge into the pan. Smooth the top with a spatula dipped in hot water as needed. Let stand for at least 1 hour. Using a large, heavy knife, score the fudge into 1-inch squares. Cover and refrigerate for at least 24 hours. Remove the fudge from the pan, peel off the aluminum foil, and finish cutting the fudge into squares. Serve in candy cups.
Store the pieces between layers of wax or parchment paper in an airtight container. Fudge keeps well for up to 10 days at room temperature or for up to 1 month in the refrigerator.

Notes

Culinate editor’s note: You don’t really have to refrigerate this fudge for 24 hours before eating it. It’ll be easier to cut into clean squares if you wait the full day, but for, ahem, sampling purposes, the fudge sets up just fine within a few hours.

This content is from the book The All-New, All-Purpose Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer.

Anne Zimmerman

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Tags

american,
candy,
chocolate,
dessert,
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There are 32 comments on this item

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15% recommend this recipe

1. by That's nuts! on Dec 4, 2008 at 12:19 PM PST

I wish I’d found this recipe last year when I was living in Japan without access to Fluff. All I could find were recipe that used Fluff (although I think every time I tried to look I came across some other great recipe and got distracted from my original goal).

2. by sricci1 on Dec 4, 2008 at 12:59 PM PST

Also great holiday addition-dried cranberries,cut out some of the nuts

3. by dusksunset on Dec 4, 2008 at 1:06 PM PST

I have to confess I’ve never been fond of fudge, though I love chocolate. But the Joy of Cooking is one of my favorite cookbooks and having the new edition would be a treat. I’m sure their recipe makes perfect, classic fudge.

4. by pscheel on Dec 4, 2008 at 1:14 PM PST

Ooh, I’ve been craving fudge so much lately. My grandma has a pretty good recipe that I usually use, but I think it uses unsweetened baking chocolate. I might try this one so I can use some good bittersweet chocolate.

5. by drala625 on Dec 4, 2008 at 1:18 PM PST

This looks complicatedbut I bet the results are worth the effort.

6. by scavalie on Dec 4, 2008 at 2:14 PM PST

I love fudge! Although I was raised on the fluff kind, this sounds great and not-too-hard. I should try it!

7. by Diane Brush on Dec 4, 2008 at 2:14 PM PST

I’ve been dying to try to make fudge. This recipe looks easy and delicious.

8. by starsmom on Dec 4, 2008 at 2:41 PM PST

this recipe is very similar to the one my grandmother, then my mother and now I have always made......I remember so well when my brother thought he would make fudge as a surprise to all of us, and he used 8 teaspoons of salt instead of 1/8 teaspoon........it was a surprise all right!

9. by Marilyn Noble on Dec 4, 2008 at 2:57 PM PST

For a spicy Southwestern twist, add about a quarter to a half teaspoon of habanero powder (depending on your heat tolerance). If you don’t like really spicy food, add pure chile powder instead. The smooth chocolate with just a little bite to it is a non-traditional treat, especially if you replace the nuts with toasted pinons. It’s a favorite around my house.

10. by nicole309 on Dec 4, 2008 at 3:08 PM PST

Not only is this the best recipe you have offered so far, it is also the best prize! Yummy!

11. by miriama59 on Dec 4, 2008 at 3:47 PM PST

Hmmmm....I remember the days of candy thermometers. I have been making microwave fudge (gasp!) for too long. This looks great.

12. by Teacher A on Dec 4, 2008 at 3:49 PM PST

I may need to invest in a new candy thermometer for this. The numbers have been worn off mine.

13. by kmg365 on Dec 4, 2008 at 4:07 PM PST

I’ve been in search of a more traditional fudge recipe, and this looks like a winner!

14. by shandon on Dec 4, 2008 at 5:29 PM PST

I want to try it with salted, roasted macademia nuts...

15. by dolls123 on Dec 4, 2008 at 7:07 PM PST

I love fudge for the holidays

16. by macaronibirds on Dec 4, 2008 at 7:13 PM PST

Ohhh i’m going to try this, it sounds so decadent :)

17. by ivy on Dec 4, 2008 at 7:43 PM PST

I love fudge of any kind. I have made several from the cake mix box, but I usually buy it when I am at the mall. This recipe will make me pull out my unused candy thermometer finally. Looks like a great recipe.

18. by damons on Dec 4, 2008 at 8:14 PM PST

Oh this sounds divine. We’ll have to try this this season!

19. by rtysons on Dec 4, 2008 at 8:15 PM PST

I do believe this is the fudge recipe from my childhood! It must be, as the Joy is the cooking bible of all generations of my family!

20. by LOVESTOBAKEJUSTLAZY on Dec 4, 2008 at 8:30 PM PST

this looks good I generally make the rachael ray fudge but will give this a try

21. by elight on Dec 4, 2008 at 9:45 PM PST

I love fudge and this recipe looks great! I often make fudge to give away (and eat!) around the holidays.

22. by Jane K on Dec 4, 2008 at 10:56 PM PST

I haven’t made fudge for a couple of years. This looks like a reipe I’ll have to try.

23. by sdeas on Dec 5, 2008 at 12:15 AM PST

This recipe sounds like a good one to try.

24. by intime on Dec 5, 2008 at 2:47 AM PST

this looks so good

25. by Darlene936 on Dec 5, 2008 at 4:21 AM PST

Yum! Homemade marshmallows in hot chocolate!

26. by Darlene936 on Dec 5, 2008 at 4:22 AM PST

Yum! Homemade marshmallows in hot chocolate!

27. by Darlene936 on Dec 5, 2008 at 4:25 AM PST

Fudge and Christmas go together!

28. by ptreskovich on Dec 5, 2008 at 10:02 AM PST

thanks for a delicious fudge receipe

29. by heidi_b on Dec 5, 2008 at 10:50 AM PST

I know what I’m doing this weekend!

30. by Carole Hess on Dec 5, 2008 at 10:51 AM PST

This fudge must be delicious. It reminds me of the “fudge making” Sunday afternoons when I was little and my mother and I made a treat for my 4 brothers. The secret ingredient that will make the difference is the HEAVY CREAM! Thank you.

31. by Terry C on Dec 5, 2008 at 11:53 AM PST

This sounds like a great recipe to try!

32. by Addy on Dec 26, 2008 at 9:56 PM PST

@schwinntwin - that chile suggestion is so wonderful! I’m going to try that when I find the perfect recipe (I’m not a fan of using corn syrup like this one calls for)

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