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 cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line the baking dish with parchment paper.
2. In a heavy-bottomed saucepan, combine sugar, heavy cream, butter, corn syrup, cocoa powder, and salt.
3. Cook over medium heat, stirring constantly, until the sugar dissolves.
4. Increase the heat to medium-high and bring the mixture to a boil.
5. Insert the candy thermometer and cook until the temperature reaches 238°F (soft ball stage).
6. Remove from heat and stir in vanilla extract and chopped pecans.
7. Beat the mixture with a wooden spoon until it thickens and loses its gloss.
8. Pour the mixture into the prepared baking dish and let it cool to room temperature.
9. Once cooled, cut into squares and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Cooking temperature: Medium to medium-high heat
- Soft ball stage temperature: 238°F
Serving size:
- Makes 16 squares
Nutritional information:
- Calories per serving: 240
- Total fat: 13g
- Saturated fat: 7g
- Cholesterol: 35mg
- Sodium: 50mg
- Total carbohydrates: 31g
- Dietary fiber: 1g
- Sugars: 29g
- Protein: 1g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or agave nectar.
- Chopped pecans can be substituted with other nuts such as walnuts or almonds.
Variations:
- Add 1/2 cup of mini marshmallows for a marshmallow fudge.
- Substitute cocoa powder with melted chocolate for a richer flavor.
- Add 1/4 tsp of cinnamon for a spicy kick.
Tips and tricks:
- Use a wooden spoon to beat the fudge as it cools to prevent it from becoming grainy.
- Do not stir the mixture once it reaches the soft ball stage to prevent crystallization.
- Store the fudge in an airtight container at room temperature for up to a week.
Storage instructions:
- Store the fudge in an airtight container at room temperature for up to a week.
Reheating instructions:
- To reheat the fudge, microwave for 10-15 seconds or until slightly softened.
Presentation ideas:
- Serve the fudge on a platter with a dusting of cocoa powder.
- Place the fudge in individual paper cups for a cute presentation.
Garnishes:
- Sprinkle chopped pecans or sea salt on top of the fudge for added texture and flavor.
Pairings:
- Serve the fudge with a cup of hot cocoa or coffee.
Suggested side dishes:
- Serve the fudge with a fruit platter for a refreshing contrast.
Troubleshooting advice:
- If the fudge is too soft, it may not have reached the soft ball stage. Cook for a few more minutes until the desired consistency is reached.
- If the fudge is too hard, it may have been cooked for too long. Add a tablespoon of milk and beat until it softens.
Food safety advice:
- Use a candy thermometer to ensure that the fudge reaches the soft ball stage to prevent foodborne illness.
Food history:
- Modjeska Fudge is named after the Polish actress Helena Modjeska who lived in California in the late 1800s. She was a fan of chocolate and caramel, which inspired the creation of this fudge.
Flavor profiles:
- Modjeska Fudge is a rich and creamy chocolate fudge with a hint of caramel and a crunchy texture from the chopped pecans.
Serving suggestions:
- Serve the Modjeska Fudge as a dessert or as a sweet treat for any occasion.
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