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; 242 milliliters half-and-half; 137 grams chopped, roasted nuts, optional; 550 grams sugar; 113 grams unsweetened chocolate; 1 Tbsp vanilla extract

The recipe Chocolate Fudge could satisfy your Cajun craving in around 40 minutes. This recipe serves 64. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 65 calories. It works well as a cheap dessert. A mixture of butter, corn syrup, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting, Chocolate Fudge Cake Recipe (mega Chocolate Fudge Cake), and Chocolate Lovers Pumpkin Fudge Brownie Pancakes with Chocolate Kahlua Sauce.

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 242milliliters

half-and-half 137grams

chopped, roasted nuts, optional 550grams

sugar 113grams

unsweetened chocolate 1Tbsp

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Fudge. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.