Creamy Chocolate Fudge
Serving Size / Yield
- 3 Tbs. butter, cold
- 3 3/4 C. sugar
- 1 1/2 C. heavy cream
- 4 oz. unsweetened chocolate, chopped coarsely
- 3 Tbs. light corn syrup
- 1 tsp. salt
In a 4-qt. heavy-bottomed saucepan, combine the sugar, cream, chocolate, corn syrup, and salt. Stir until all the ingredients are combined. Stirring constantly, bring the mixture to a boil and cook for 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.
Let the mixture continue to boil without stirring for 2 to 5 minutes, or until it reaches a temperature of 236 to 238 degrees. Take the pan off the heat and add in the butter, without stirring. Set the pan on a rack to cool until it reaches 110 degrees, about 1 to 1 1/2 hours.
Line the bottom and sides of an 8x8 baking pan with foil with a 2-in. overhang on the opposite sides of the pan. Butter the foil and set aside.
Remove the thermometer from the fudge mixture and beat with a hand mixture on high speed until it is a few shades lighter and thickens, about 10 to 20 minutes. Pour the fudge into the pan and smooth it out. Set the pan aside and let it cool completely, about 2 hours.
Turn the fudge upside down onto a cutting board and peel off the foil. Cut it into 25 equal pieces.