Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces milk chocolate chips
Special equipment needed:
- Candy thermometer
- 8x8 inch baking pan
- Parchment paper
Step-by-step instructions:
a. Line the baking pan with parchment paper and set aside.
b. In a medium saucepan, combine sugar, cream, butter, corn syrup, cocoa powder, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
c. Attach the candy thermometer to the side of the saucepan and continue cooking, stirring occasionally, until the temperature reaches 238°F (soft ball stage).
d. Remove the saucepan from heat and stir in vanilla extract and milk chocolate chips until the chocolate is completely melted and the mixture is smooth.
e. Pour the fudge mixture into the prepared baking pan and let it cool to room temperature.
f. Once cooled, refrigerate the fudge for at least 2 hours or until firm.
g. Lift the fudge out of the pan using the parchment paper and cut it into small squares.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Soft ball stage: 238°F
Serving size:
- Makes about 24 pieces
Nutritional information:
- Calories: 170
- Total fat: 9g
- Saturated fat: 6g
- Cholesterol: 25mg
- Sodium: 35mg
- Total carbohydrates: 22g
- Dietary fiber: 0g
- Sugars: 21g
- Protein: 1g
Substitutions for ingredients:
- Milk chocolate chips can be substituted with dark chocolate chips or semi-sweet chocolate chips.
- Light corn syrup can be substituted with honey or agave nectar.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the fudge mixture before pouring it into the baking pan.
- Use white chocolate chips instead of milk chocolate chips for a different flavor.
Tips and tricks:
- Use a heavy-bottomed saucepan to prevent scorching.
- Stir the fudge mixture constantly while cooking to prevent burning.
- Let the fudge cool to room temperature before refrigerating to prevent condensation on the surface.
Storage instructions:
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Let the fudge come to room temperature before serving.
Presentation ideas:
- Arrange the fudge pieces on a platter and sprinkle with cocoa powder or powdered sugar.
Garnishes:
- Top each fudge piece with a small piece of milk chocolate or a sprinkle of sea salt.
Pairings:
- Serve the fudge with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
- Serve the fudge as a dessert after a meal.
Troubleshooting advice:
- If the fudge mixture becomes grainy, it may have been stirred too much or too vigorously. Try stirring more gently or using a different recipe.
Food safety advice:
- Use a candy thermometer to ensure that the fudge reaches the correct temperature to prevent foodborne illness.
Food history:
- Fudge is a type of candy that originated in the United States in the late 19th century.
Flavor profiles:
- Classic milk chocolate fudge is sweet and creamy with a rich chocolate flavor.
Serving suggestions:
- Serve the fudge as a sweet treat for a party or holiday gathering.
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