Ingredients with Measurements:
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper.
2. In a heavy-bottomed saucepan, combine the sugar, cocoa powder, heavy cream, butter, corn syrup, and salt.
3. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
4. Increase the heat to medium-high and bring the mixture to a boil.
5. Insert a candy thermometer and continue to cook, stirring occasionally, until the temperature reaches 238°F (soft ball stage).
6. Remove from heat and stir in the vanilla extract.
7. Pour the mixture into the prepared baking dish and let it cool to room temperature.
8. Once cooled, remove the fudge from the baking dish and cut into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Cook over medium heat and increase to medium-high heat until the temperature reaches 238°F.
Serving size:
Makes about 16 small squares.
Nutritional information:
Calories: 220
Fat: 11g
Carbohydrates: 32g
Protein: 1g
Sodium: 55mg
Sugar: 29g
Substitutions for ingredients:
- You can use dark corn syrup instead of light corn syrup.
- You can use salted butter instead of unsalted butter, but omit the additional salt.
Variations:
- Add chopped nuts or dried fruit to the fudge mixture before pouring it into the baking dish.
- Use different extracts, such as peppermint or almond, instead of vanilla extract.
Tips and tricks:
- Use a candy thermometer to ensure that the fudge reaches the correct temperature.
- Stir the mixture constantly while cooking to prevent burning.
- Let the fudge cool completely before cutting it into squares.
Storage instructions:
Store the fudge in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Fudge does not need to be reheated.
Presentation ideas:
Serve the fudge on a platter or in a decorative box.
Garnishes:
Sprinkle chopped nuts or sea salt on top of the fudge.
Pairings:
Serve the fudge with a glass of milk or a cup of coffee.
Suggested side dishes:
Fruit or cookies make a great side dish for fudge.
Troubleshooting advice:
- If the fudge is too soft, it may not have reached the correct temperature. Try cooking it for a few more minutes.
- If the fudge is too hard, it may have cooked for too long. Try cooking it for a shorter amount of time.
Food safety advice:
Do not eat raw fudge mixture as it contains uncooked eggs and can cause food poisoning.
Food history:
Fudge was first made in the late 19th century in the United States.
Flavor profiles:
Chocolatey, sweet, and rich.
Serving suggestions:
Serve the fudge as a dessert or as a gift.
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Taste: Rich, Creamy, Sweet, Chocolatey, Indulgent