Creamy Chocolate Fudge

“This yummy Chocolate Fudge recipe comes form Sunset. com. This is one of the Christmas candies that I am making. Prep time is part of the cooling time.”
2hrs 30mins
3 Pounds

Ingredients Nutrition


  1. In a 3-to4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes.
  2. Stir in unsweetened and bittersweet chocolate until melted.
  3. Increase heat to medium and bring mixture to a simmer.
  4. Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235 degrees on a candy thermometer.
  5. Remove from heat and pour into the bowl of standing mixer or large bowl.
  6. Add butter and vanilla but DO NOT STIR; insert candy thermometer and let mixture stand undisturbed until cooled to 110 degrees, 1 1/2 to 2 hours.
  7. Line 9-inch pan with foil; (Release foil works great) Lightly butter foil.
  8. With the paddle attachment of standing mixer or a sturdy wooden spoon beat the chocolate vigorously (on highspeed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand.
  9. Scrap into pan, smooth top, and chill until firm to the touch,at least 2 hours,or up to 1 day.
  10. Lift foil to remove fudge from pan; cut fudge into 1 inch squares.
  11. Store cut fudge airtight in the refrigerator up to 1 week.
  12. To keep longer (up to 1 month) wrap uncut fudge airtight and chill; cut into squares as you want to use it.
  13. Serve at room temperature.

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