Post by Loupy on Apr 12, 2019 5:18:10 GMT -7
Old Fashioned Chocolate Fudge
From: Rosemary Molloy @ anitalianinmykitchen.com/chocolate-fudge/
Old Fashioned Chocolate Fudge is everything a homemade fudge should be, so get your candy thermometer ready.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 20 pieces
Ingredients
3 cups granulated sugar
2/3 cup cocoa (unsweetened good quality)
1/8 teaspoon salt
1 1/2 cups whole milk
1/4 cup butter
1 teaspoon vanilla
Instructions
Line an 8 inch square pan with buttered parchment paper.
In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
Turn heat to low and continue to cook without stirring until temperature reaches 234 °F. Approximately 30 minutes.
Remove pot from heat, add the butter and vanilla.
Do not stir.
Cool to room temperature (110°F), approximately 30 minutes.
Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes).
Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature).
Cut into squares.
Store in an airtight container at room temperature.
You can also freeze the fudge in a double bag, well wrapped.
Freeze either in pieces or the whole slab.
Can be frozen up to 3 months.
Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.
Enjoy!
Notes
For High Altitude - to adjust the temperature to your altitude, deduct two degrees from the temperature required for every one thousand feet of altitude above sea level. For example, in the recipe that follows, if you live 5,000 feet above sea level, you would deduct 10 degrees from 234 degrees.
A COUPLE OF IMPORTANT TIPS TO MAKE THIS THE BEST FUDGE.
Line your pan with parchment paper.
Use a wooden spoon and not a whisk or metal spoon. Apparently it is easier on the fudge.
Once the fudge boils, stop stirring and continue to cook on low heat so you don’t burn the fudge.
Make sure your candy thermometer isn’t touching the bottom of the pot because you want the most accurate reading.
Stir only until the mixture starts to lose it’s gloss.
Be patient when making this fudge and enjoy every bite!
HOW TO STORE HOMEMADE CHOCOLATE FUDGE.
Wrap the cut pieces in parchment paper and store in an airtight container or sealable plastic bag. Fudged stored at room temperature can last from 7 – 14 days.
Fudge can also be stored in the refrigerator wrapped and in an airtight container. In the fridge fudge will last 2 – 3 weeks.
If you decide to freeze your fudge, make sure to wrap it up and place it in an airtight freezer safe container, stored in the freezer it can last up to 3 months.
Nutritional Information:
Calories: 154
Carbohydrates: 32g
Protein: 1g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 7mg
Sodium: 43mg
Potassium: 67mg
Sugar: 30
From: Rosemary Molloy @ anitalianinmykitchen.com/chocolate-fudge/
Old Fashioned Chocolate Fudge is everything a homemade fudge should be, so get your candy thermometer ready.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 20 pieces
Ingredients
3 cups granulated sugar
2/3 cup cocoa (unsweetened good quality)
1/8 teaspoon salt
1 1/2 cups whole milk
1/4 cup butter
1 teaspoon vanilla
Instructions
Line an 8 inch square pan with buttered parchment paper.
In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
Turn heat to low and continue to cook without stirring until temperature reaches 234 °F. Approximately 30 minutes.
Remove pot from heat, add the butter and vanilla.
Do not stir.
Cool to room temperature (110°F), approximately 30 minutes.
Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes).
Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature).
Cut into squares.
Store in an airtight container at room temperature.
You can also freeze the fudge in a double bag, well wrapped.
Freeze either in pieces or the whole slab.
Can be frozen up to 3 months.
Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.
Enjoy!
Notes
For High Altitude - to adjust the temperature to your altitude, deduct two degrees from the temperature required for every one thousand feet of altitude above sea level. For example, in the recipe that follows, if you live 5,000 feet above sea level, you would deduct 10 degrees from 234 degrees.
A COUPLE OF IMPORTANT TIPS TO MAKE THIS THE BEST FUDGE.
Line your pan with parchment paper.
Use a wooden spoon and not a whisk or metal spoon. Apparently it is easier on the fudge.
Once the fudge boils, stop stirring and continue to cook on low heat so you don’t burn the fudge.
Make sure your candy thermometer isn’t touching the bottom of the pot because you want the most accurate reading.
Stir only until the mixture starts to lose it’s gloss.
Be patient when making this fudge and enjoy every bite!
HOW TO STORE HOMEMADE CHOCOLATE FUDGE.
Wrap the cut pieces in parchment paper and store in an airtight container or sealable plastic bag. Fudged stored at room temperature can last from 7 – 14 days.
Fudge can also be stored in the refrigerator wrapped and in an airtight container. In the fridge fudge will last 2 – 3 weeks.
If you decide to freeze your fudge, make sure to wrap it up and place it in an airtight freezer safe container, stored in the freezer it can last up to 3 months.
Nutritional Information:
Calories: 154
Carbohydrates: 32g
Protein: 1g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 7mg
Sodium: 43mg
Potassium: 67mg
Sugar: 30
