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Help with Chocolate Fudge Recipe (crystallized/traditional)


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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?


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