Home Cooking

Chocolate

Help with Chocolate Fudge Recipe (crystallized/traditional)

Share:

Home Cooking 15

Help with Chocolate Fudge Recipe (crystallized/traditional)

TimeMachine | Dec 12, 2007 09:35 AM

I had never made fudge before and looked up a chocolate recipe online (choc. chips, can sweetened condensed milk, butter, salt). While it was good, it was nothing like what I think ‘fudge’ is; this was more like truffle filling.

What I want I think is what might be considered "traditional" style, with a texture that shears apart if you break the piece (like crystallized a little) but still melts in your mouth when you eat it. The only other recipes I can find either have marshmallow or corn syrup in them; I've ruled out the marshmallow recipes and the corn syrup recipes seem to be right--except I can't eat corn (!). Would it be possible to just substitute normal sugar for the corn syrup (and how much proportion-wise)?

Here’s the recipe I was going to try.
2 Tbsp sweet butter
3 Tbsp GOOD cocoa powder
2 c sugar
2/3 c milk
3 oz GOOD semisweet chocolate
2 Tbsp light corn syrup

(This is a heat to soft ball stage (236 deg.), cool to 120 deg., and stir like crazy method of preparation.)

Also, would I be able to adjust the cocoa powder/sugar with more semisweet chocolate? I have a lot of 70% chocolate bittersweet chips that I would like to use… or would this be messing with the recipe too much?

ps – Wiping the insides of the pan down with cold water to get rid of potential sugar crystals; how necessary is this? How often do you need to do this while waiting for the soft ball temp?

thanks!

Want to stay up to date with this post?

Recommended From Chowhound