Saturday, July 14, 2012

DIY Chocolate-y Fudge

This Do-It-Yourself  homemade fudge can be as versatile as you want it to be. Top it with crushed oreos, white chocolate chips, sprinkles, or even mini marshmallows. Note: this recipe is not quick nor easy, but boy is the end product worth all of the work, and delicious waiting times.

Chocolate Fudge


Ingredients:

  • 2 tbsp. unsalted butter, cut into small pieces and softened, plus more for brushing
  • 3 oz. unsweetened chocolate, very finely chopped
  • 1 tsp. vanilla extract
  • 1/8 tsp. kosher salt
  • 1 cup half-and-half
  • 2 1/4 cups sugar
  • 2 tbsp. light corn syrup
Line a 9x5 inche loaf pan with tin foil, leaving a 2-inch overhang on all sides. Lightly brush with butter. 

Lightly brush the bowl of a stand mixer with butter. Add 2 tbsp. cut up butter, chocolate, extract, and salt; set aside.

Heat half and half in medium pot over medium heat until hot but not boiling. Stir in the sugar and corn syrup, bring to a boil; stirring constantly and scraping the bottom of the pot with a wooden spoon, Keeping boiling and stirring until all of the sugar is dissolved.

Reduce the heat to low, slipping a candy thermometer to the pan. Simmer the mixture, undisturbed until the mixture reaches 234 to 238 degress, about 20 to 30 minutes.

Quickly pour the sugar mixture over the chocolate mixture in the bowl. Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed until the thermometer registers about 110 to 115 degrees. (about 1 hour)

Beat the mixture with the paddle attachment on medium speed until just incorporated. Reduce the speed to low and beat until the fudge begins to lose its sheen, and hold its shape, 5 to 15 minutes. DO not overmix or the fudge will become hard.

Scrape the fudge into the prepared pan and pat into an even layer, smoothing the top. 

Press one or more toppings into the fudge. Let sit at room temperature for 1 hour. Cut with a knife into small squares. Let sit at room temperature for another hour before consuming. Store in airtight containers for 2 weeks in the refrigerator.

Phew that was a lot to type!!

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