Bittersweet Fudge

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Fudge Anyone?

The key to creamy fudge is making sure all of the sugar is dissolved in the mixture prior to increasing heat.  That is accomplished two ways—first, constant stirring and second, washing down the sides of the pan with a wet pastry brush.  Without this attention, the resulting pan of fudge will be grainy and sugary.

6 ounces dark chocolate, chopped

½ cup marshmallow crème

1 ounce unsweetened chocolate, chopped

1 t. vanilla extract

1 ½ cups sugar

¾ cup sweetened condensed milk

1/3 cup water

1/3 cup whipping cream

¼ cup (1/2 stick) unsalted butter, cut into pieces

¾ cup (3 ounces) tasted walnut pieces

Line a 9” x 5” loaf pan with foil, overlapping sides. Place first 4 ingredients in medium metal bowl.  Combine sugar, milk, water, cream and butter in heavy 3-quart saucepan.  Stir over medium-low heat until sugar dissolves.  Brush down sugar crystals from sides of pan using wet pastry brush.  Increase heat to high and bring to billing boil.  Reduce heat to medium-high and stir constantly but slowly with wooden spoon until candy thermometer registers 232°F, about 9 minutes.

Pour mixture over ingredients in bowl; do not scrape pan.  Stir vigorously with wooden spoon until chocolates melt and fudge thickens slightly, about 3 minutes (mixture will still be very glossy).  Stir in walnuts.  Transfer fudge to prepared pan; smooth top with rubber spatula.  Refrigerate uncovered until firm enough to cut, about 2 hours.

Lift fudge from pan using foil as aid.  Fold down sides.  Trim ends of fudge.  Cut into 24

photo courtesy of esty.com

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3 Responses to “Bittersweet Fudge”

  1. Darryl Chesbrough
    August 4, 2011 at 10:58 pm #

    This is a well written article that I have bookmarked for future reading. Have a fun.

    • Chocolate Guru
      August 7, 2011 at 6:38 pm #

      Thanks! It’s a recipe that’s been in my family for years. Hope you enjoy it!

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