Creamy Chocolate Fudge

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  • 4 cups sugar
  • 4 Tablespoons powdered chocolate
  • 4 Tablespoons corn syrup
  • 1+1/3 cups cream
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla

1 - Stir ingredients (except vanilla) in a 4-quart pan ONLY until it boils

2 - using a candy thermometer, cook at medium-high temperature to 236 (230 in Uta, 238 in Texas) (It is recommended to use a pressure cooker bottom because the handle is very useful when beating...step 5)

3 - Remove from heat, KEEPING PAN LEVEL!!!

4 - Cool for about an hour, until completely cool. While cooling, do not disturb the fudge in any way; stirring, tipping pan, letting even a drop of water get into it. (It is recommended to let cool on the stove for about 15 minutes, then in the sink with about 3 inches deep cold water...even with ice in it)

5 - Add vanilla and beat until the candy loses it's gloss

6 - with buttered hands, knead candy in a buttered Tupperware container for several minutes. Hand roll into balls, or pour and cut into squares


as an option, add nuts to candy before it sets

if candy is too hard or grainy, add 1 cup of cream and start again at step 2