Chocolate Fudge

  • Preparation Time10 mins
  • Cooking Time30 mins
  • DifficultyMedium
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

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 112°C. Remove from the heat and add the remaining butter. Do not stir.

Let the mixture cool for 10 minutes or until it drops to 54°C. 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-inch pieces and store in an airtight container for up to a week.

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