Here, given two different recipes for chocolate, according to the use of ingredients at hand. Both are good! Fluctuations in the bottom of the fudge recipe works either.

See also: Fudge Award - Cooking School

Fudge # 1:

2 cups sugar

Two chocolate squares (2 ounces)

Teaspoon salt 1 / 8

1 tablespoon corn syrup

2 / 3 cup milk

2 tablespoons butter

1 teaspoon vanilla extract

Boil together sugar, chocolate, salt, corn syrup and milk until it forms a soft ball when a spoon is placed in a cup of cold water. On candy thermometer, it is 238 ° F. Mix gently to avoid burning.

Just before removing from heat, add butter. Cool, without stirring, until the bottom of the pot is barely warm to the touch. This is a candy thermometer is 120 ° C.

Add vanilla and beat until candy begins to lose its glossy appearance.

Pour into a buttered baking dish, about 6 x 10 inches. When the company, cut into squares.

Yield: 1 1 / 4 pounds.

Fudge # 2:

2 squares (ounces) chocolate

2 tablespoons butter

2 cups sugar

Cup milk 3 / 4

1 / 8 teaspoon salt

1 / 2 teaspoon vanilla extract

Melt chocolate and butter in a saucepan, being careful not to burn (about three minutes). Add sugar, milk and salt and placed in a hot part of the stove or on a low heat until sugar is dissolved (about 20 minutes), stirring occasionally. When sugar dissolves and mixture is smooth, slowly to a boil without stirring. During the process, the smoother the fudge will be.

Simmer for five minutes, then remove from heat and test the softball stage (238 ° F). When this stage is reached, put the sweet bread in a pot with cold water until the bottom of the pan is cold (about five minutes).

Add flavoring, or other additions and beat until smooth and creamy (2-3 minutes). Pour into a greased pan about 9 inches square and placed in a cool place. The fudge should be at least 3 /
4 inch thick. When nearly cold, mark into squares.

Makes about 1 1 / 4 pounds.


- Use 2 1 / 2 squares (ounces) of chocolate.

- Instead of using 2 / 3 cup cocoa in the chocolate and add 2 tablespoons of butter. Mix sugar, cocoa, salt, butter and milk. Follow the directions above.

- Cinnamon (1 / 2 teaspoon) will bring the taste of chocolate.

- Instead of using milk and butter cream.

- Use brown sugar instead of white.


Documents can be added to the fudge. Here are some suggestions:

Candied fruits: 1 / 2 to 3 / 4 cup candied cherries and pineapple (cut) are particularly good. Fruit mixture can be used, or some fruit and some nuts.

Jack: 1 / 2-3 / 4 cup cheese.

Coffee (Moka). The use of strong black coffee instead of milk.

Dates, figs: Cut 1 cup / 2-3 / 4 small.

Marshmallows 1 cup, cut into quarters. Spread into prepared pan before pouring the fudge. Or add to Fudge, just before the beating, in which case they will melt in the mixture of fudge and change its structure.

Nuts: 3 / 4 to 1 cup crushed or chopped. Pecan or English are used most often. Mixed nuts are wonderful. Salted nuts can be used. Orange: 1 c. tablespoon freshly grated zest. Add nuts, coconut, or raisins, just before pouring the fudge into the pan to set.

Marshmallow Fudge:

To Marshmallow Fudge, hold 16 marshmallows (1 / 4 lb) cut in half into prepared pan, cut side up instead. Pour the beaten fudge over the marshmallows.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake


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