Post by carnation037 on Jan 23, 2003 0:06:06 GMT -6
Dark Chocolate Fudge
Combine these ingredients in a large heavy-bottomed saucepan:
2 cups sugar
1/4 cup light corn syrup
1/2 cup half-and-half
1/2 cup heavy cream
1/8 teaspoon salt
Stir over low heat until the sugar is dissolved, about 5 minutes. Bring to a boil and boil for 1 minute.
Brush down the sides of the pan with a pastry
brush dipped in warm water and remove from the heat. Stir in until melted and completely smooth:
6 ounces bittersweet or semisweet chocolate, finely chopped
Brush down the sides of the pan again, then set the pan over medium heat, place a warmed candy thermometer in the pan, and cook the mixture, without
stirring, until it reaches 238°F, the soft-ball stage. Remove from the heat.
Add but do not stir in (stirring at this point can cause graininess):
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
Cool the candy to 110°F by placing the bottom of the pan in cold water to
stop the cooking. Alternatively, pour it out onto a marble slab or baking
sheet (inverted over a rack) sprinkled with cold water, without scraping the
bottom of the pan.
When it is cool, stir the fudge in the pan with a wooden spoon or work it on
the slab with a candy scraper just until it "snaps" and begins to lose its
sheen. Or transfer the cooled fudge to the bowl of a heavy-duty mixer. Using
the paddle attachment, beat the fudge on low speed until it begins to
thicken and lose its sheen, 5 to 10 minutes. Watch the mixture carefully or
it may thicken too much and become unworkable. Stir in:
1 to 1-1/2 cups walnuts, coarsely chopped (optional)
Line an 8 x 8-inch pan with aluminum foil and butter the foil. Turn the
fudge into the pan. Smooth the top with a spatula dipped in hot water as
needed. Let stand for at least 1 hour. Using a large, heavy knife, score the
fudge into 1-inch squares. Cover and refrigerate for at least 24 hours.
Remove the fudge from the pan, peel off the aluminum foil, and finish
cutting the fudge into squares. Serve in candy cups. Store the pieces
between layers of wax or parchment paper in an airtight container. Fudge
keeps well for up to 10 days at room temperature or for up to 1 month in the
refrigerator.
Yield1-1/4 pounds, about 64 pieces
Combine these ingredients in a large heavy-bottomed saucepan:
2 cups sugar
1/4 cup light corn syrup
1/2 cup half-and-half
1/2 cup heavy cream
1/8 teaspoon salt
Stir over low heat until the sugar is dissolved, about 5 minutes. Bring to a boil and boil for 1 minute.
Brush down the sides of the pan with a pastry
brush dipped in warm water and remove from the heat. Stir in until melted and completely smooth:
6 ounces bittersweet or semisweet chocolate, finely chopped
Brush down the sides of the pan again, then set the pan over medium heat, place a warmed candy thermometer in the pan, and cook the mixture, without
stirring, until it reaches 238°F, the soft-ball stage. Remove from the heat.
Add but do not stir in (stirring at this point can cause graininess):
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
Cool the candy to 110°F by placing the bottom of the pan in cold water to
stop the cooking. Alternatively, pour it out onto a marble slab or baking
sheet (inverted over a rack) sprinkled with cold water, without scraping the
bottom of the pan.
When it is cool, stir the fudge in the pan with a wooden spoon or work it on
the slab with a candy scraper just until it "snaps" and begins to lose its
sheen. Or transfer the cooled fudge to the bowl of a heavy-duty mixer. Using
the paddle attachment, beat the fudge on low speed until it begins to
thicken and lose its sheen, 5 to 10 minutes. Watch the mixture carefully or
it may thicken too much and become unworkable. Stir in:
1 to 1-1/2 cups walnuts, coarsely chopped (optional)
Line an 8 x 8-inch pan with aluminum foil and butter the foil. Turn the
fudge into the pan. Smooth the top with a spatula dipped in hot water as
needed. Let stand for at least 1 hour. Using a large, heavy knife, score the
fudge into 1-inch squares. Cover and refrigerate for at least 24 hours.
Remove the fudge from the pan, peel off the aluminum foil, and finish
cutting the fudge into squares. Serve in candy cups. Store the pieces
between layers of wax or parchment paper in an airtight container. Fudge
keeps well for up to 10 days at room temperature or for up to 1 month in the
refrigerator.
Yield1-1/4 pounds, about 64 pieces