Recipe by Halcyon Eve
From a website called the "Fudge Recipe Collection"; times estimated.
Top Review by Chef Kate
This a very good, very smooth fudge--and a few bites are guilt-free since you really get a workout beating the cooled fudge for 15 minutes. I added a bit of espresso powder (next time I'll add more), used butter, and did my 15 minutes. It's good enough that I'm willing to do it again. LOL Thanks, HE!
- 1 1⁄2 cups milk
- 4 ounces unsweetened chocolate
- 4 cups sugar
- 3 tablespoons light corn syrup
- 1⁄4 teaspoon salt
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄2 teaspoons vanilla essence
Directions See How It's Made
- Grease an 8 inch square pan, or line pan with heavy-duty foil and grease foil.
- In a mid-sized heavy saucepan over a low heat, melt the chocolate with the milk.
- Add in the sugar, corn syrup and salt.
- Stir continuously until mixture is boiling.
- Reduce heat and continue to cook - without stirring - until mixture reaches 230* F on a candy thermometer. (If you don't have a candy thermometer, you will know your mixture is done when a teaspoonful of the mixture forms a soft ball when dropped into cold water.).
- Remove from heat as soon as mixture has reached desired temperature.
- Add in the vanilla essence and the butter, but do not stir.
- Allow mixture to cool in saucepan until it reaches 110* F on your candy thermometer. (If you don't have a candy thermometer, cool mixture until it is lukewarm.).
- Once mixture has reached desired temperature, beat it with a wooden spoon until the mixture begins to lose its gloss and starts to thicken (approximately 15 minutes).
- Pour into pan. Allow mixture to stand until cool and hard.
- Turn fudge out of the pan and onto a cutting board and cut into squares.