Creamy Chocolate Fudge

"This yummy Chocolate Fudge recipe comes form Sunset. com. This is one of the Christmas candies that I am making. Prep time is part of the cooling time."
 
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Ready In:
2hrs 30mins
Ingredients:
7
Yields:
3 Pounds
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ingredients

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directions

  • In a 3-to4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes.
  • Stir in unsweetened and bittersweet chocolate until melted.
  • Increase heat to medium and bring mixture to a simmer.
  • Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235 degrees on a candy thermometer.
  • Remove from heat and pour into the bowl of standing mixer or large bowl.
  • Add butter and vanilla but DO NOT STIR; insert candy thermometer and let mixture stand undisturbed until cooled to 110 degrees, 1 1/2 to 2 hours.
  • Line 9-inch pan with foil; (Release foil works great) Lightly butter foil.
  • With the paddle attachment of standing mixer or a sturdy wooden spoon beat the chocolate vigorously (on highspeed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand.
  • Scrap into pan, smooth top, and chill until firm to the touch,at least 2 hours,or up to 1 day.
  • Lift foil to remove fudge from pan; cut fudge into 1 inch squares.
  • Store cut fudge airtight in the refrigerator up to 1 week.
  • To keep longer (up to 1 month) wrap uncut fudge airtight and chill; cut into squares as you want to use it.
  • Serve at room temperature.

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Reviews

  1. Deliciously chocolatey, rich and creamy - the whole family loved this recipe. I also loved Barb's very detailed instructions - I felt she was right there, next to me, guiding me through the recipe. This is the first time I've made a fudge recipe that I can say I'm 100% pleased with, and I do think it is thanks to the great instructions (and the great recipe, of course).
     
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