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Make Chocolate Fudge

Edited by Rebecca M., Eng, Lynn, Rafah Perlado and 2 others

5 Parts:

Who doesn't love homemade candy? Everybody likes a treat now and then, and a great way to satisfy your sweet tooth without spending a lot of money or time is to make chocolate fudge.

Fudge can be a quick and easy candy to whip up before birthdays, holidays, a dinner party, or just because you want something tasty on hand.

This recipe isn't particularly fancy, but it is made from some simple baking ingredients that most people keep on hand - so it is likely that you could make a batch right now. Even if you don't have all the ingredients on hand they are easy to find and inexpensive, which makes this mixture easy for anyone to make.

Contents

1 Ingredients
2 Utensils
3 Procedure
4 Notes
5 Comments

Ingredients

1
2 teaspoons Butter, and more for oiling the pan

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2
1 cup Whole Milk

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3
2 teaspoon Vanilla
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4
1/4 cup Cocoa Powder

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5
2 cups White Sugar
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6
1/2 teaspoon Salt

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Utensils

1
Measuring Spoons and Cups

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2
Whisk
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3
Spoon
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4
Heat Resistant Spatula

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5
Pot or Saucepan
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6
Oven Safe Dish/Baking Pan

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7
Candy Thermometer
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Procedure

1
In a heavy pot or saucepan, put in the white sugar, cocoa powder and the salt
.
Mix until well blended.

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Add the cup of milk and stir until most of the granules melt and the mixture is well blended

Don't worry about any lumps that you will see, they will eventually melt away once you begin to cook the mixture.

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Place the pot onto a stove and turn the burner onto the low side of medium heat and be sure to stir the fudge occasionally (but not too often because too much stirring can cause a grainy texture)

Do not turn the heat up any higher in order to prevent burning the fudge. Bring the mixture to a full boil.

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While waiting for the cocoa mixture to boil, prepare the oven safe dish/baking pan

If you are using a dish, you will only need to butter the inside so that the fudge won't stick. If you are using a baking pan, make sure to line the pan with foil (leaving an overhang to pull out the fudge easily) then butter the sides and bottom of the foil.

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After the chocolate fudge has been boiling for about 8 minutes, start checking the temperature

You want the mixture to reach 235 degrees Fahrenheit (soft ball stage). Make sure to grease the candy thermometer with butter. This will prevent the mixture from sticking into the thermometer.

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Once the desired temperature has been reached, take the pot off the heat and add 2 teaspoons of vanilla, and 2 teaspoons of butter

Do not stir. Let it stand until the temperature hits 110 degree Fahrenheit.

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Place the bottom of the pot into 2 or 3 inches of cold water, such as in the bottom of your sink

There may be some bubbling from outside the pot, but this is normal. Just don't allow water to get into your fudge!

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While keeping the pot in the water, start stirring the fudge briskly (preferably using electric hand mixer), and continue until it is still liquid, but no longer hot.

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Wipe excess water from the bottom and sides of the pot.

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Put your chocolate fudge into the pan that you buttered

Allow it to spread out in the pan - preferably into an even sheet.

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Leave it to cool off completely

Once it is cool, you can cut it.

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Notes

Before putting the fudge in a pan to cool, mix in something fun, like nuts or other candies.
If chocolate bar is available make use of it instead of cocoa powder.
To a creamier fudge, make use of heavy cream instead of whole milk.
Use butter with (80%) fat. Other butter such as light and diet has extra water content and contains different fats that can cause the fudge to fail.
If using chocolate bar, make sure to chop it into small pieces.
If the fudge became too stiff, knead it with your hands and place back to the container or better yet, roll it (like huge sausage) the cut.

If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.