Chocolate Fudge

This chocolate fudge is rich, smooth, and creamy, unlike the heavy and hard gritty fudges.

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Chocolate Fudge

Planning

  • Prep Time:

    5 minutes

  • Bake/Cook Time:

    5 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    36

Preparation

  • Materials

    8” Square Pan
    Medium Pot
    Spatula
    Parchment Paper
    Offset Spatula
    Cutting Board
    Large Sharp Knife

  • Prep

    Set butter out on the countertop to bring it to room temperature
    Line the 8" baking pan with parchment paper. Parchment should over the sides from one end to over the other so you can lift it out of the pan.

  • Oven/Stove

    Cooked on stovetop

  • Shopping List

    Butter
    Sweetened Condensed Milk - 1 can
    Bittersweet Chocolate Chips
    Vanilla Extract

Ingredients & Steps

  • Ingredients

    Butter 1 tsp
    Bittersweet Chocolate Chips 720g (4 C)
    Sweetened Condensed Milk 396g (14oz - 1 can)
    Vanilla Extract - 1 tsp

  • Steps

    STEP 1: Heat the condensed cream in the pot on medium heat until it is starting to steam lightly but do not let it boil.

    STEP 2: Reduce the heat to low and add the chocolate chips slowly stirring them in so they are distributed then let it set for 5 minutes.

    STEP 3: Add the vanilla extract. Gently stir the chocolate making sure all is melted and mixed thoroughly.

    STEP 4: Pour the chocolate into the prepared pan. Tap on the counter and smooth the top with an offset spatula if needed.

    STEP 5: Set the pan on the countertop to cool to room temperature (30 minutes), then put in the refrigerator to cool more (30 minutes)

    STEP 6: Lift the fudge from the pan using the parchment and peel the parchment from the fudge. Set the fudge on a cutting board and cut into squares with a large, sharp knife.

    SERVE: Stack fudge neatly on a decorative dessert tray or tiered dessert tray. Scatter with sugar pearls.

    STORAGE: Store in an airtight container at room temperature or the refrigerator. It will keep about 2 weeks at room temp and about 3 weeks in the refrigerator.

    ALTERNATIVES
    Mix in chopped nuts
    Add a little hazelnut or almond extract
    Drizzle and swirl berry sauce in the chocolate in the pan.
    Mix in chopped candy canes and add a little mint extract or creme de menthe.
    Mix 1 tsp of espresso powder into the hot cream to enhance the chocolate flavor
    Mix 1 tbsp of espresso powder into the hot cream for a rich mocha fudge.
    Mix in 2 tbsp of Kahlua or Irish Cream for a flavorful fudge.

Notes

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