Category Archives: chocolate fudge

Fudge – Not Like What Mom Made

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I made a recipe for chocolate fudge that was totally different from my Mom’s. (To be fair it did use chocolate.)

It wasn’t bad, but it wasn’t Mom’s either. This new recipe was smooth, silky, and not too sweet, like what you buy in a good chocolate shop.

Mom’s, or to be more accurate, Better Housekeeping’s, is sweet, a bit grainy and significantly more work. (Beating at the end to achieve the correct viscosity for it to still pour, but harden properly is always a challenge.)

It was a good exercise and it’s always a fun to try new recipes, but Mom always liked her’s best, (an homage to Tommy Smothers) and so do QC and me.

Chocolate Fudge –
with Sweetened Condensed Milk

INGREDIENTS
• 350 g (12 oz) 54% dark chocolate chips
• 397 g (14 oz) sweetened condensed milk
• 20 g (1 tbsp) unsalted butter
• ½ tsp vanilla extract
• 1 pinch of sea salt

METHOD

  1. Line an 8” square cake pan with parchment paper.
  2. Place all the ingredients in a saucepan chopped chocolate, sweetened condensed milk, softened butter, vanilla extract, and sea salt.
  3. On low heat, let the preparation melt completely while stirring from time to time with a spatula.
  4. Immediately pour the preparation into the prepared pan.
  5. Cover with plastic wrap and let cool completely in the refrigerator for at least 2-3 hours.
  6. When the chocolate fudge has completely cooled, remove it from the cake pan and cut into 1” squares.

Chocolate Fudge –
Good Housekeeping’s and Mom’s

INGREDIENTS

• 4 c sugar
• 1 1/3 c milk
• ¼ c corn syrup
• ¼ tsp salt
• 4 oz unsweetened baking chocolate
• ¼ c butter
• 2 tsp vanilla

METHOD

  1. Grease bottom and sides of 8-inch square pan with butter.
  2. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
  3. Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
  4. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.