© 2019 Christina Fogal

Christina Fogal

Christina Fogal Old-Fashioned Fudge Imag
Old Fashioned Fudge

Ingredients:
2 cups sugar
2/3 cup whole milk
2 tablespoons corn syrup
2 ounces unsweetened chocolate, coarsely chopped
¼ teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
½ cup nuts (optional), coarsely chopped*

You will also need:
Parchment paper, candy thermometer, 2 or 3 quart saucepan, 9x5” loaf pan, thick spoon, spatula and about ½ teaspoon softened butter for buttering the pan

 

Directions:
Butter a 9x5” loaf pan and line it with parchment paper - then also butter the parchment paper.

Butter the sides (not the bottom) of a 2 or 3 quart saucepan.

Over medium heat, stir together the sugar, whole milk, corn syrup, chocolate and salt.  Cook, stirring non-stop until the chocolate melts and the sugar dissolves.

Attach the candy thermometer to the pan (be careful not to let it touch the bottom of  the pan).

Continue to cook, stirring occasionally, until the candy reaches 234°F on the thermometer.

 

Quickly remove the fudge from the heat and add the butter.  Don’t stir the butter in - just let the it melt on top of the hot candy.  Leave the candy thermometer and spoon in the pot.

Allow the fudge to cool (without stirring) to 120°F on the thermometer.  (This takes about 45 minutes for me - although candy can be tricky and can take longer or shorter to cool - check the temperature periodically). 

Once the fudge reaches 120°F - remove the thermometer and add the vanilla.  Stir the vanilla in (with the melted butter that is already on top of the fudge).  -Be careful, this can splash.

Beat the fudge vigorously and continuously until the candy is thick and looses its gloss - this take anywhere between 5 to 10 minutes.

Once the fudge thickens, looses it’s gloss and become difficult to stir, quickly stir in the nuts and spread the fudge into the prepared pan.  Work fast as the fudge will now immediately harden.

Allow the fudge to cool.  Using the parchment paper, lift the candy out of the pan and cut into small pieces to serve.

 

I store the fudge in a well-sealed container or zip lock bag. 

*pistachios, dried cranberries, raisins or even coconut are also great stir-ins for the holidays.

Old Fashioned Fudge
Christina Fogal