Chocolate Fudge

Name: Chocolate Fudge
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 64
Cuisine: Creole, Cajun
Ingredients: 3 Tbsps butter, plus more for greasing pan; 1 Tbsp corn syrup; 237 milliliters half-and-half; 237 milliliters chopped, roasted nuts, optional; 651 milliliters sugar; 113 grams unsweetened chocolate; 1 Tbsp vanilla extract

Chocolate Fudge might be just the Creole recipe you are searching for. This recipe serves 64. This dessert has 66 calories, 1g of protein, and 3g of fat per serving. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up vanillan extract, corn syrup, half-and-half, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Watch how to make this recipe.

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes.

Ingredients you will need

Corn Syrup

Chocolate

Butter

Sugar

Equipment you will use

Wooden Spoon

Sauce Pan

Frying Pan

Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Pot

Remove from the heat and add the remaining butter. Do not stir.

Ingredients you will need

Butter

Let the mixture cool for 10 minutes or until it drops to 130 degrees F.

Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.

Ingredients you will need

Vanilla

Nuts

Pour into the prepared pan.

Equipment you will use

Frying Pan

Let sit in cool dry area until firm.

Cut into 1-inch pieces and store in an airtight container for up to a week.

Equipment

Ingredients

Servings:

3Tbsps

butter, plus more for greasing pan 1Tbsp

corn syrup 237milliliters

half-and-half 237milliliters

chopped, roasted nuts, optional 651milliliters

sugar 113grams

unsweetened chocolate 1Tbsp

vanilla extract

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Joyce Vineyards Albarino. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.