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Creamy Chocolate Fudge

Source of Recipe


Sunset, December 2003






List of Ingredients



• 4 cups sugar
  
• 1-1/2 cups whipping cream
  
• 1/4 cup light corn syrup
  
• 6 ounces unsweetened chocolate, finely chopped
  
• 6 ounces bittersweet or semisweet chocolate, finely chopped
  
• 1/4 cup butter, cut into chunks
  
• 2 tsp vanilla
  






Instructions



1. In a 3- to 4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes. Stir in unsweetened and bittersweet chocolate until melted. Increase heat to medium and bring mixture to a simmer. Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235° on a candy thermometer. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla, but do not stir; insert candy thermometer and let mixture stand, undisturbed, until cooled to 110°, 1 to 1-1/2 hours.
   
   
2. Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat the chocolate mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand. Scrape into pan, smooth top, and chill until firm to the touch, at least 2 hours, or up to 1 day.
   
   
3. Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.
   
   Makes about 3 pounds.