December 20, 2017 (updated August 22, 2022) by Zoë François | candy, chocolate, recipe
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Addiction warning, I cannot stop eating this fudge! I’ve been giving away bags of it to anyone I meet, just to keep from eating the whole batch. I lost a bet to my boys on Super Bowl Sunday and as a result I had to make the dessert of their choice. They chose fudge. It wasn’t my best parenting moment to teach my boys to bet, but I got swept up in the moment and really thought I was going to win. In this case we all won, because this fudge is crazy good. I like chocolate fudge with all kinds of stuff in it, especially nuts, but my boys are purists and just wanted unadulterated chocolate.
This recipe is made by boiling down evaporated milk until it reaches just the right temperature and poured over really great chocolate. No marshmallow fluff! I’ve done those recipes as well, but I like the texture of this better and the flavor is more intense and not as cloying. It requires a candy thermometer, but don’t let that scare you, it is really very simple and I’ll talk you through any possible sticking points.
Chocolate Fudge
Follow along with the steps and get the full recipe below.
In a large sauce pot, fitted with a Candy Thermometer
, whisk together the evaporated milk and sugar.
Bring to a boil over medium heat and cook until the mixture reaches 234 degrees. Stir once in a while and be sure to get behind the thermometer. This may take between 10-20 minutes depending on your burners power.
While the milk mixture is cooking chop up the chocolate and butter and place in a large bowl.
I don’t have the right sized pan so I made one using foil and parchment. It may not be the exact right size, but it worked just as well. That 13x9x2-inch pan is now at the top of my wish list.
Pour the hot mixture over the chocolate and whisk right away with a wooden spoon or stiff egg whisk
~ which is more open and will not clog up with the thick fudge. (If the milk mixture looks as though it has any lumps in it then strain it over the top of the chocolate. If it looks smooth then don’t bother.) Whisk in the vanilla.
If your fudge looks as though it has seized (looks grainy, not smooth)…
Then add a tablespoon of the 1/2&1/2 and whisk in. Keep adding and whisking after each tablespoon of 1/2&1/2 until the fudge is smooth.
In the end it should look shiny and smooth. (Add the nuts now if you want them throughout the fudge.)
Spread into the prepared pan using a Spatula
…
make sure it is spread evenly.
Because my boys asked for pure chocolate fudge and didn’t want nuts on theirs I just pressed the nuts on top of half the pan before refrigerating it. Place it uncovered in the fridge until it is well cooled and set, then cover with plastic and return to refrigerator for at least 3 hours.
When I came back to cut the fudge I found a chunk taken out of the corner. Since it was on the side with nuts I knew it wasn’t the boys! 😉
Flip the fudge over, remove the parchment and flip onto a cutting board. Using a sharp knife dipped in a pitcher of hot water you will trim the edges and then cut into squares. I cut mine into 6 strips on the short end and 6 strips on the long end to make 36 pieces, less the couple of pieces my husband ate.
Enjoy and be sure to have lots of help to eat these treats. They make wonderful gifts to your family, friends and neighbors..
Here are some other candies you might want to try:
Chocolate covered Matzo
Coffee Toffee
Fruit Jellies
Peanut Butter Cup
Fudge
This is a simple and rich fudge that is sure to be a hit with everyone in your house. It's wonderful on its own, or can be topped or mixed with nuts or your other favorite goodies.
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Author: Zoë François
Ingredients
- 1 lb Bittersweet Chocolate
- 2 oz Unsweetened Chocolate
- 1 ½ sticks Unsalted Butter cut into small pieces
- 3 cups Sugar
- 1 12 oz Can Evaporated Milk
- 2 tsp Vanilla Extract
- 1 to 3 tbsp Half and Half
- 1 cup Chopped Peanuts or Other Toasted nuts
Instructions
Prepare a13 Inch x 9 Inch Baking Panwith foil or parchment. Spray the foil or parchment with a very light coat of oil.
In a large sauce pot, fitted with aCandy Thermometer, whisk together the evaporated milk and sugar.
Bring to a boil over medium heat and cook until the mixture reaches 234 degrees. Stir once in a while and be sure to get behind the thermometer. This may take between 10-20 minutes depending on your burners power.
While the milk mixture is cooking, chop up the chocolate and butter and place in a large bowl.
Pour the hot mixture over the chocolate and whisk right away with a wooden spoon or stiff egg whisk, which is more open and will not clog up with the thick fudge.(If the milk mixture looks as though it has any lumps in it then strain it over the top of the chocolate. If it looks smooth then don’t bother.)Whisk in the vanilla.
If your fudge looks as though it has seized (looks grainy, not smooth) then add a tablespoon of the half and half and whisk in. Keep adding and whisking after each tablespoon of half and half until the fudge is smooth.
In the end it should look shiny and smooth.(Add the nuts now if you want them throughout the fudge.) Spread evenly into the prepared pan using aSpatula. Place it uncovered in the fridge until it is well cooled and set, then cover with plastic and return to refrigerator for at least 3 hours.
Flip the fudge over, remove the parchment and flip onto a cutting board. Using a sharp knife dipped in a pitcher of hot water you will trim the edges and then cut into squares.
Tried this recipe?Let us know how it was!
