Tuesday, December 20, 2011


I decided that the perfect thing to bring some people at the office was homemade fudge. Of course, I've made fudge in the past, but it was cheater fudge with evaporated milk. I decided this year would be the year to try the real thing. The first batch went smoothly, although it did require more patience and checking of the temperature than I bargained for ... not to mention the anxiety of whether or not it would turn to fudge (the transformation was nothing short of amazing!). I got a little bit cocky for the second batch (of course the mint ones!). Instead of setting, the fudge remained like chocolate taffy. Luckily, the book had remedies for this and I think the finished product turned out amazingly, even if I did have to warn people about foil bits! Unluckily, the transition to saving the dish involved covering the counter and my hands in chocolate. Don't get cocky! I omitted the nuts. They don't belong in fudge in my world!

One year ago: Maple Pecan Pie

Fudge (from Maida Heatter's Book of Great Chocolate Desserts)

2 cups sugar
1/2 cup unsweetened cocoa powder
1/8 tsp salt
2/3 cup heavy cream
2 tbsp light corn syrup
2 tbsp butter
1 tsp vanilla extract
1/2 cup walnuts (optional)

1. Generously butter the sides of a 2.5 - 3 qt saucepan. Mix sugar, cocoa, salt, cream, and corn syrup in pan. Stir over moderate heat until sugar is dissolved and mixture comes to a boil.
2. Cover the saucepan for 2 to 3 minutes.
3. Uncover the pan and place a thermometer in the pan. Boil without stirring until it reaches 236F.
4. Gently remove from heat. Add butter, do not stir. Let stand until temperature drops to 110F.
5. Prepare a pan, covering the bottom and sides on a loaf pan with aluminum foil.
6. When fudge has cooled, remove thermometer and add vanilla. Beat using a wooden spatula or spoon without stopping until fudge becomes very thick and is barely beginning to lose its shine.
7. Stir in nuts if using. Push mixture into lined pan. Push into smooth layer.
8. As soon as it feels firm but before it hardens, remove from pan by lifting foil and cut into portions with a long, sharp knife.
9. Wrap immediately.

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