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Dark Chocolate Fudge
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Makes
3 lbs
2 Tbsp butter
1-1/2 cups half and half cream
3-1/2 cups sugar
1/4 cup light corn syrup
1/2 tsp salt
8 oz bittersweet chocolate, chopped
4 oz unsweetened chocolate, chopped
2 tsp vanilla
1-1/2 cups pistachios (optional)
Method/Steps
1. Line an 8 x 9 inch square pan with foil. Lightly butter the foil.
2. In a large pan, mix the cream, sugar, corn syrup and salt. Stir occasionally over high heat until simmering, about 3 minutes. With a brush dipped in water, frequently wipe off the beads of syrup that form on the sides of the pan.
3. Reduce heat to medium. Add bittersweet and unsweetened chocolate; stir until chocolate melts and mixture begins to simmer, 3 to 6 minutes.
4. Insert a candy thermometer into the mixture. Boil, occasionally stirring and washing the sides of the pan with a wet brush, until the mixture reaches 235°F, about 30 minutes.
5. Immediately pour fudge mixture into a 10 x 15 inch rimmed pan. Dot with 2 Tbsp butter and vanilla.
6. Let stand undisturbed until a thermometer inserted in the centre of the fudge registers 115°F, about 20 minutes. With a wide metal spatula, scrape the mixture back and forth in the pan until it becomes smooth and glossy and starts to thicken, 4 to 10 minutes. Add nuts and mix just enough to distribute.
7. Scrape fudge into the foil-lined pan. Let stand until firm to the touch, at least 2 hours. Invert pan to release fudge. Peel off foil.
8. With a sharp knife, cut fudge into 1 inch squares and serve. Or wrap tightly and store at room temperature for up to 1 week.