Who doesn't love to indulge in a thick wedge of fudge every day here and there? The holiday season is typically Fudge Season, but we love it year round. Possibly because we hail from the Land of Fudge--a touristy Northern Michigan town with a fudge shop on every corner. So prevalent was the fudge there that we called visitors Fudgies.
Anyway, it's in our blood. With a candy thermometer, it's also really easy to make. We like our fudge smooth and creamy--the more decadent the better.
Rating: Truly 1/2 assed
Here's what you need and how you do it
3 cups sugar (granulated will give you a grainy-ish texture, powdered sugar will make smoother fudge)
4 ounces unsweetened chocolate
4 Tablespoons butter
1 cup half-and-half or milk
1 Tablespoon vanilla
1 Tablespoon corn syrup
1 cup chopped nuts (optional)
or, for peppermint fudge...
1 teaspoon peppermint extract
In a medium saucepan, heat all ingredients to boiling. Let boil three minutes, then clip on candy thermometer and simmer until fudge reaches 234 degrees (soft ball stage). Pour into greased 8x8 pan and let cool. You can stash pan in the fridge to set the fudge more quickly.
Also, we like to double this recipe for extra thick fudge, but be warned, extra thick fudge takes several hours to set.
For a printable version of this recipe, click here.