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Chefette’s Fudge




Source of Recipe


Chefette at egullet.org


Recipe Introduction


This is truly amazing fudge. I was bitching on egullet about Kenny’s fudge and how hard it was to make. I got lots of good tips and chefette emailed me with this recipe. It is wonderfully rich and dark and complex with NO bitterness. She says that it is close to the classic Fannie Farmer recipe. She also says that you don’t have to use great chocolate for the unsweetened, but to use superior chocolate for the dark chocolate. I used Ghirardelli for the unsweetened and Guittard for the dark chocolate. I don’t have a marble, so I skipped that part of the recipe and just put it straight into the pan.


List of Ingredients




4 c. sugar
Pinch salt
4 T. light corn syrup
1 1/3 c. heavy cream
4 oz. unsweetened chocolate, chopped
6 oz. dark chocolate, chopped
4 T. butter
1 T. vanilla


Recipe



Butter a 9” square pan (I used parchment paper, too and chefette says that she now uses a silicone pan for the fudge – no need to butter).

Place the first five ingredients in a 3 quart saucepan. Give this a little stir to make sure the sugar gets wet. Cover and cook on medium-low/low heat until it comes to a boil (chefette says stay around for this or cleanup is a royal pain), stirring gently every so often. Let the fudge bubble on very low heat (she says, “very low/slow, slow cooking seems to work out best – and you can stir it every now and then”) until it comes to soft ball on the thermometer (234 degrees). Remove from heat.

Add the dark chocolate, butter and vanilla and blend with immersion blender to incorporate air and cool down. Blend until it starts to lose its gloss and thickens – about 5 minutes.

Then pour out onto a marble and spread, turn, and fold until it starts to thicken – the trick is to go far enough that you have cooled it down and worked it enough so that it will quickly set up in the pan, but not so long that it sets up as you transfer it to the buttered pan.

Let cool (you can even refrigerate to cool).