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Old 01-04-2006, 05:07 PM posted to rec.food.cooking
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Default How to make decadent fudge?

Steve Wertz wrote:
The fudge you buy at the specialty candy stores is always so much
more sweet and rich than anything I've been able to duplicate at
home. What's the secret(s)?

I've tried heavy cream, light cream, evaporated milk, butter, etc,
but have never been able to make a really good, commercial quality
fudge. I just made some chocolate peanut butter fudge
http://www.foodnetwork.com/food/reci..._18189,00.html
using heavy cream instead of milk (was out of milk), and while
it's fairly passable, it's not quite 100%.

I should have used 1/4 brown sugar and 3/4 regular for this
recipe, but that wasn't the whole problem, I'm sure. I'm not fond
of brown sugar as I think it's kinda heavy tasting in most
candy-making.


I have always used the dark chocolate fudge recipe from the Joy of
cooking with good results. It works like most "standard" fudge
recipes, so I will abreviate the directions:

Combine and bring to a boil:
2 cups sugar
1/4 cup light corn syrup
1/2 cup half and half
1/2 cup heavy cream
1/8 tsp salt.

Stir in until melted
6 ounces bittersweet or semi-sweet chocolate (use good chocolate
here...)

Cook until softball stage. Remove from heat, add:

2 TBS butter
1 tsp vanilla.

Cool, work until it loses it sheen. Stir in up to 1.5 cups chopped
walnuts, put in 8 inch by 8 inch foil lined pan.

I think a differnce between this recipe and others is the amount of
chocolate - this has a lot, and it ends up being very chocolatly, which
is good in my opinion. Don't skimp on the chocolate - use something
decent.

Later,
Mark Muller


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