Ingredients
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2 cups (400g) Sugar
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1 cup (240ml) Heavy Cream
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1/4 cup (60 ml) Light Corn Syrup
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1/2 tsp Salt
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2 1/2 Tbsp, room temperature Unsalted Butter
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6oz (170g) (dark or semi-sweet) Chocolate
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1 tsp Pure Vanilla Extract
Directions
Steps
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1
Done
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Equipment3-qt (2.3 liter) sauce pan (not non-stick) |
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2
Done
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Kitchen Hacks for making No-Fail Fudge1. Brush the saucepan sides with a thin layer of butter or oil to prevent boilovers and sugar crystals sticking to the sides. |
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3
Done
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Line the baking pan with aluminum foil. Lightly grease the foil with 1/2 Tbsp butter. Also lightly grease the sides of the saucepan. |
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4
Done
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Combine the sugar, cream, light corn syrup, and salt in the saucepan over medium heat. Stir constantly with a wooden spoon until the sugar has fully dissolved. Stop stirring and bring to a boil. While boiling, brush the sides of the pan with a damp pastry brush to prevent the sugar from crystalizing which makes for grainy fudge. Remove from heat and fold in the chocolate with a wooden spoon until smooth. Return the saucepan to the stove. |
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5
Done
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Add the candy thermometer - don't let it touch the bottom of the saucepan. Let it boil to 234°F / 112°C - this is called the soft ball stage in candy making and takes about 10-15 minutes. |
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6
Done
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Remove the pan from the heat and drop in the 2 Tbsp butter - do not stir. Let it cool down to 110°F / 43°C (put the pan on top of an ice-filled bowl to make it cool down more quickly) and then gently mix in the butter. Using a wooden sppon, and without scraping the sides, pour the fudge mixture into your mixer bowl. Add the vanilla extract and beat on high for 10 minutes. Pour the fudge into the lined baking pan and smooth out. Let it set at room temperature for approx. 3 hours. Invert the fudge onto a cutting board and peel off the aluminum foil. Cut into squares and enjoy. |
