Chocolate Fudge

14 Feb
This week was my first attempt at making fudge. The first batch tasted great but was sorely lacking in appearance.  My second batch was sheer perfection, IMO. I sent three batches to school and received accolades for this fudge! 
 
2 cups white sugar
3/4 cup cream
2 squares unsweetened chocolate
2 tbsp corn syrup
2 tbsp butter
1/4 tsp sea salt
 
Put all ingredients in medium saucepan. Stir over medium heat until the sugar is dissolved and the chocolate melted. Stir occasionally to prevent sticking. Continue cooking until the mixture reaches a temp. of 236F. (If you do not have a candy or latte thermometer, test batter by adding droplets to bowl of ice-cold water. If the mixture forms a small ball shape the batter is done.)
 
Remove from heat and cool enough until the pan is less hot to touch. Beat with hand mixer until the batter loses its gloss. Quickly stir in 1 tsp vanilla. Pour into prepared pan. Cool and eat!
 
Note: I do not have a candy thermometer so I improvised with a meat thermometer and intuition! Overcooking or over cooling before beating causes the fudge to thicken too much for the batter to spread evenly in the pan. If you want a smooth finish, it’s better to beat too early than waiting too long.
 
Now that I know how to make fudge, I am going to attempt to create a healthier fudge recipe. Stay in touch for the future change!
 
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