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Recipe sharing -- #1 Chocolate Butter Fudge


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Recipe sharing -- #1 Chocolate Butter Fudge

Mrs. Smith | Oct 23, 2003 01:52 PM

I've been asked by various folks to post a few recipes. My chocolate layer, yellow layer, and white layer cakes, chocolate frosting, chocolate fudge, and Neapolitan Pizza Dough. I will start posting them as I have the time right now to type them out!

I did post this chocolate butter fudge awhile ago, but I can no longer find it on the board.

This is NOT your traditional sugar fudge -- it is softer, smoother, does not "keep" as well, is more difficult to cut, and has a much much higher fat content. It is also slightly lighter in color than regular fudge. You can put nuts in this, but I think the texture is better suited to plain. It's rich, heavy, and sweet, so I cut TINY TINY pieces of it -- like the size of my thumbnail. They melt in the mouth :)

This is from that extremely obscure community cookbook from a tiny town in Northern Minnesota in the 50s, which my mother has and treasures. If anyone has a similar/same recipe like this, I'd love to hear about it, and to know the source!

If you are a major devotee of traditional sugar fudge, you will probably find this candy far too unctuous for your tastes! This is for people who like their fudge just a little different!

(Note: this also bears little resemblance to the marshmallow-creme fudges made so often nowadays)

3 cups sugar
1 envelope unflavored gelatin (Knox blox)
1 cup milk (skim or whole, it makes no difference)
1/2 cup light Karo corn syrup
3 ounces unsweetened chocolate
2 teaspoons vanilla
1 cup chopped walnuts (optional)
1 1/4 cups butter

Grease a 8-inch square pan (I use the kind from Bridge Kitchenware that has the removable bottom -- oh so easy for removing the fudge when it's cool and cutting it!). Mix sugar and dry gelatin in a 4-quart heavy saucepan. Add milk, karo, chocolate, and butter and cook over medium heat, stirring frequently, until candy reaches 238 degrees (don't attempt this without a candy thermometer unless you are some kind of candy professional). Remove from heat, and pour into a large mixing bowl. Flavor with vanilla and cool 15 minutes without stirring. Beat (like the dickens, I might add -- having someone nearby to spell you is very helpful) until candy thickens and slightly loses its gloss, then stir in the optional nuts and spread into the pan. Cool completely before cutting.

No need to refrigerate this before cutting -- if you do that it become slightly grainy, so just let it cool on the countertop. Store covered at room temperature after cutting. It will probably help to wrap or place each tiny square in a paper candy-cup, for unless your kitchen is rather cold this candy can get very soft.

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