Traditional Chocolate Fudge Recipe
The taste of this Traditional Chocolate Fudge has played on my mind so much that I seldom go for any another recipe of Traditional Chocolate Fudge. It is served as a delicious Dessert. I am sure both of us will be in agreement that this Traditional Chocolate Fudge is very delectable.
Summary
Ingredients
2 (1 ounce) squares unsweetend chocolate
2 cups sugar
1 cup milk
1 tablespoon light corn syrup
Dash of salt
2 tablespoons butter or margarine
1 teaspoon vanilla
Dash of nutmeg (optional)
Directions
Lightly oil inside of 1 1/2 to 2 quart saucepan.
Combine chocolate, sugar, milk, corn syrup, and salt in saucepan.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to boil.
Wash down crystals on inside of pan above liquid line, using clean pastry brush dipped in water.
If using candy thermometer, clip it onto pan; allow mixture to cook until thermometer registers 238°F (soft-ball stage).
If not using candy thermometer, test for soft-ball stage (syrup forms soft ball in cold water).
Do not stir while mixture is cooking; when it reaches proper temperature, remove from heat immediately.
Add butter, but do not stir.
Cool to 110°F.
If not using thermometer, cool until bottom of pan feels lukewarm.
Add vanilla and nutmeg.
Start beating vigorously; beat until mixture loses its glossy look.
Pour into well-oiled 8 x 8 x 2-inch pan.
Cut into squares when cool.
Store in airtight container in cool place.
Let stand day or two to allow flavor to develop.
Combine chocolate, sugar, milk, corn syrup, and salt in saucepan.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to boil.
Wash down crystals on inside of pan above liquid line, using clean pastry brush dipped in water.
If using candy thermometer, clip it onto pan; allow mixture to cook until thermometer registers 238°F (soft-ball stage).
If not using candy thermometer, test for soft-ball stage (syrup forms soft ball in cold water).
Do not stir while mixture is cooking; when it reaches proper temperature, remove from heat immediately.
Add butter, but do not stir.
Cool to 110°F.
If not using thermometer, cool until bottom of pan feels lukewarm.
Add vanilla and nutmeg.
Start beating vigorously; beat until mixture loses its glossy look.
Pour into well-oiled 8 x 8 x 2-inch pan.
Cut into squares when cool.
Store in airtight container in cool place.
Let stand day or two to allow flavor to develop.
Comments
Comments: 2 |
Add a Comment
Jan Greco says :
Is there any way to make old-fashioned fudge with splenda instead of sugar? I have recently become diabetic and love homemade fudge. Please respond. Thanks in advance. Jan Greco
Posted on: 16 June 2011 - 2:40pm
Samina Tapia says :
Hi Jan Greco,
Here are some good diabetic recipes for fudge which you can enjoy http://www.ifood.tv/recipe/foolproof-dark-chocolate-fudge-1 ; http://www.ifood.tv/recipe/french-fudge ;
http://www.ifood.tv/recipe/double-fudge-balls ;
And some more ways in which you can make fudge without sugar http://www.ifood.tv/blog/easy-fudge-recipes-to-make-for-diabetics
Posted on: 17 June 2011 - 12:20am
