Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Dark Double Chocolate Fudge
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- #9796
Make sure to use a heavy pan when making fudge. It reduces the chances of it burning or sticking. Another tip, let the fudge sit overnight before slicing. It will slice easier, the flavor will mellow, and it will have a more creamy texture (but you can definitely serve it right away too!). You can omit the nuts if you wish.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 1/2 cup half and half or light cream
3 1/2 cups sugar
1/4 cup light corn syrup
1/2 teaspoon salt
8 ounces bittersweet or semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 tablespoons butter or margarine, cut up in small pieces
2 teaspoons vanilla extract
1 1/2 cup walnuts or pecans, chopped
directions
Line an 8 or 9-inch square pan with foil. Make sure the foil is smooth or the fudge will have "wrinkles". Grease the foil with the butter.
In a 4 quart saucepan, combine the half and half, sugar, corn syrup, and salt over high heat. Simmer, stirring occasionally, for about 3 minutes or until the sugar is melted and the ingredients are blended.
Dip a pastry brush in water and brush the edges of the saucepan where the syrup beads form.
Lower the heat to medium and gently stir in the bittersweet and unsweetened chocolate. Stir for 3-6 minutes on a low simmer.
Clip a candy thermometer to the side of the pan with the tip inserted into the chocolate. Bring the mixture to a boil, stirring occasionally and wiping down the sides with the wet pastry brush, until the mixture reaches 235 degrees F on the candy thermometer. This process will take about 30-35 minutes. If you don't have a candy thermometer, place a drop of the fudge mixture into a glass of cold water with a spoon. If it forms a soft ball that flattens when removed from the water it is ready (soft ball stage).
Immediately remove the fudge to a wide bowl. Dot the mixture with the butter pieces and let stand until a candy thermometer reads 115 degrees F (or until the pan is just warm to the touch), about 30 minutes.
Vigorously beat the cooled fudge until it is glossy and starts to thicken, 5-10 minutes. Stir in the nuts.
Scrape the fudge into the foil-lined pan and smooth the top. Let stand for at least 2 hours or until it is firm to the touch.
Invert the pan and turn out the fudge onto a cutting board. Carefully peel off the foil. Slice the fudge into 1-inch squares with a sharp knife. Serve or wrap in an airtight container and store at room temperature for up to a week. You can also freeze the fudge.
nutrition data
137 calories, 7 grams fat, 19 grams carbohydrates, 2 grams protein per ounce. This recipe is low in sodium.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
August 4, 2016
Had to make one substitution - used almond extract instead of vanilla because I was out. Used the semisweet chocolate and omitted the nuts (but it had a nuttier flavor because of the almond extract). This was only my second time making fudge but it turned out perfect despite my nervousness. It's a kinda complex recipe if you aren't used to making fudge but it wasn't too hard to follow if you paid attention.