Chocolate Fudge
Here is a Chocolate Fudge recipe that is a favorite of our family. This is just plain fudge that you can use as a base and then add different things such as nuts, marshmallows or whatever you desire.
The key to making any good fudge though is becoming an expert at the proper stage when the candy has cooked long enough.
In the case of Chocolate Fudge it is the "soft ball stage", which basically means that you have cooked the candy long enough that when you drop some into a cup of cold water, you are able to work the candy between your fingers and form into a soft ball.
If it doesn't form into a ball, but dissipates into the water; it's not done cooking. Wait a few minutes and try again.
Ingredients:
2/3 c. cocoa
1-½ c. milk
3 c. sugar
4-½ T. butter
1/8 t. salt
1 t. vanilla
1/3 c. light corn syrup
Instructions:
Butter sides of large sauce pan, one that does not scorch easily. Combine sugar, cocoa, and salt. Stir in syrup and milk. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil.
Then cook to soft ball stage, only stirring if necessary. (Soft ball stage- when you drop a small amount in a cup of cold water and forms into a small ball with fingers.) Remove from heat. Set pan into cool water in sink and let cool to lukewarm.
Add butter and vanilla. Beat vigorously until it starts to set up and looses some gloss. Quickly spread onto buttered dish. Cut when firm.
Microwave Quick Fudge
1 lb. powdered sugar
¼ c. milk
½ c. cocoa
¼ c. butter
1 t. vanilla
1 c. chopped nuts
Mix sugar, cocoa, butter , milk in bowl.
Cook 2 min. on high heat. Add vanilla, nuts. Pour in a buttered pan.
Chocolate Fudge with Nuts
Ingredients:
3 c. sugar
1 jar marshmallow cream
¾ c. cocoa
1 stick butter
1 t. salt
1 c. pecans
1 T. corn syrup
2 t. vanilla
¼ c. water
1 can evaporated milk
Instructions:
Butter sides of large sauce pan, one that does not scorch easily. Combine sugar, cocoa, and salt. Stir in syrup, milk and water. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil.
Then cook to soft ball stage, only stirring if necessary. (Soft ball stage- when you drop a small amount in a cup of cold water and forms into a small ball with fingers.) It may take several tries but don’t undercook, make sure you’re getting a nice firm ball when rolled between your fingers.
Remove from heat. Set pan into cool water in sink and let cool to lukewarm.
Add butter and marshmallow cream, then vanilla and nuts. Beat vigorously until it starts to set up and looses some gloss. Quickly spread fudge in buttered dish. Decorate top with pecans and cut when firm.
Spoon Fudge
(Combine as the same recipe as above, but if you miss the time on the done tests, (meaning you failed to cook it long enough) oh well, just pass the spoons.
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