I think that by now you have noticed that I have a couple of people with a “sweet tooth” in my family. I personally just love chocolate so it’s only natural that fudge is one of my favourite things ever. I just love the texture and the devine taste! This is a dessert that is extremely present in the recipe books of most of french Canadian families (along with “Sucre a la creme” which as the same texture as fudge but tastes like cream, sugar and butter together; Amazing). In my family, it is a dessert that my grandma used to make often for our Christmas parties. Now when you eat fudge, you don’t eat huge portions because you might just fall into a sugar coma but the smaller portions are just as satisfying since the taste is so concentrated.
Since my grandma is a bit old to remember the specific ingredients, I have searched for a recipe that was close enough to the one she used to make. This is what I found.
Try it, it’s easy as 1-2-3 and it’s just soooo good! Maybe for thanksgiving dinner?
Recipe Source: http://www.foodnetwork.com/recipes/alton-brown/chocolate-fudge-recipe/index.htmlCourse: Dessert Yield: 32 servings Prep Time: 5 mins Cook Time: 10 mins
Ingredients
- 2 3/4 cups sugar
- 4 Ounce unsweetened chocolate
- 3 Tablespoon of butter
- 1 Cup of half and half cream
- 1 Tablespoon of corn syrup
- 1 Tablespoon of vanilla extract
- 1 Cup of chopped walnuts
Instructions
- 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.
- Remove the cover and attach a candy thermometer to the pot.
- Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. 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. Pour into the prepared pan. Let sit in cool dry area until firm.
- Cut into 1 1/2 inch pieces and store in an airtight container for up to a week.
