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How To Make Chocolate Fudge
Chocolate Fudge has always been my
favorite candy. It's a very rich candy though, so I have always
limited myself to making it only at Christmas time. For years I
looked for a perfect fudge candy recipe. I made many different
recipes that were really good, but just not "perfect". I
had three main requirements for a perfect chocolate fudge candy
Easy. It has to be an easy
recipe. I don't make candy often enough to remember the intricacies
of dealing with candy thermometers, hard ball, soft ball, let alone
remember the right millisecond in time to jump in and do something
with the candy.
Taste. Of course, it has to
be delicious, but my perfect fudge candy has to have that creamy
melt-in-your-mouth texture. I've made many fudge recipes that turned
out grainy for me. I'm sure I did something wrong along the way, but
I didn't want to have to worry about that.
Availability of Ingredients.
The perfect fudge candy recipe has to use ingredients readily
available at any grocery store. In the past, I used to make a
chocolate fudge that used marshmallow creme in the recipe. Many time
I would have to go from store to store to find it, as it would be all
sold out at Christmas time.
Finally, about 20 years ago a friend of
mine gave me some fudge that she had made for Christmas. EUREKA!
This was the fudge I had been looking for all of my life! What was
even better is that my friend didn't mind sharing her recipe and it
was easy to make. Ever since then, I have made several batches of
this fudge every year for Christmas and it has always turned out
Chocolate Fudge Candy
Follow these directions and you'll make
creamy and delicious chocolate fudge candy every time.
This recipe makes 5 pounds of fudge,
unless you make it without nuts, then it's 4 pounds.
Ingredients You Will Need:
20 oz. Hershey's milk
chocolate bars - I buy the big ones that are always on sale at
Christmas time, but any size will do, just make sure it adds up to 20
oz. If you like darker fudge, substitute some or all of the 20 oz.
with the semi-sweet chocolate bars.
1 cup butter (not
margarine!), softened to room temperature. Also, a little extra
butter for your pans.
1-12 oz. package of
semi-sweet chocolate chips. Use a good brand, as in Nestle's,
Hershey's, or Ghiradelli. If you prefer lighter fudge, use milk
4 cups granulated sugar.
1 and 2/3 cups
2 and 1/2 cups mini
2 teaspoons vanilla, use
the real stuff
1 pound of nuts, chopped
In your large stainless steel bowl,
break up the milk chocolate candy bars and the butter into small
pieces. Pour in chocolate chips and set aside.
Grease your pans with butter. You'll
need two 9x13 inch flat cake pans, but you can use smaller or larger
pans depending on what you have available, and how thick you want
your fudge to be. It's best to have a couple of extra smaller pans
ready just in case.
In a large saucepan or pot, combine
sugar, evaporated milk and mini marshmallows. Bring to a boil over
medium heat, stirring constantly. Tip: Don't scrape the sides of the
pot when you are stirring, it tends to make candy taste grainy.
Cook and stir at a light but steady
boil for 7 minutes. You might see some brownish bits floating around
as its cooking. This is normal. Remove from heat, pour over butter
and chocolate in your bowl.
With a wooden spoon, stir until melted
and well blended. Continue to stir until candy loses some of it's
shine. (The shine should go from a shiny, high gloss to a matte
gloss). Stir in vanilla and nuts, if desired.* Pour into buttered
pans. Cool completely before cutting into pieces. Use a knife dipped
in hot water for cutting.
*If you don't want nuts in your fudge,
this is where you leave them out. If you want to make a pan of fudge
without nuts, then first stir in the vanilla, then pour how much you
want without nuts into a pan, and then add nuts to the remaining
fudge. You'll need to adjust the amount of nuts then. For example, if
you're making half of your fudge without nuts and half with, then
only use 8 oz. of nuts.
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How To Make Chocolate Fudge Candy