Old-Fashioned Classic Fudge

By tschnet1

Ingredients

• 3 cups granulated sugar
• 1-1/3 cups heavy cream
• 1/3 cup light corn syrup
• Pinch salt
• 6 ounces unsweetened chocolate, very finely chopped
• 3 Tbsp. cold unsalted butter, cut into bits
• 2 tsp. vanilla
• 1 cup chopped, toasted, cooled pecans OR walnuts

Preparation

Step 1

This is a true cream-and-butter fudge, with more chocolate in it than is usual. The nuts can be omitted, if you wish. I store this in the refrigerator, but please let it come to room temperature before serving, as the fudge will have much better flavor if you do so. It also freezes nicely.

Do not consider attempting this fudge unless your relative humidity is at 50% or lower.

In your food processor fitted with the steel blade, process sugar at highest speed in 3 “bursts” of about 15 to 20 seconds each until sugar is very fine-textured. (This step is optional, but it makes dissolving the sugar a much easier job.)

In a heavy 4-quart pot, butter the sides in a 2-inch path 3 inches from the bottom. (This will retard sugar crystals from forming during cooking.

Pour processed sugar into the pot and add cream, corn syrup, and salt. Place over low heat and stir constantly with a wooden spoon until sugar is dissolved; mixture should not come to a boil during this process, which may take 8 to 10 minutes or more.

When the sugar is completely dissolved, increase the heat to medium. Add the chopped chocolate and stir often until it is melted and incorporated. Stir occasionally until mixture comes to a boil. Attach your calibrated candy thermometer and continue to cook until it reached 236 degrees (F).

Watch the boiling mixture very carefully for the first few minutes, adjusting the heat to maintain a full, but not rolling boil. I stir the boiling mixture every 2 to 3 minutes until the final temperature is reached to prevent scorching.

When the fudge reaches 236 degrees (F) on the thermometer, remove from heat. Place the pot into a large bowl filled with ice and water. Add the cold butter bits and vanilla, but do not stir in. The fudge should cool undisturbed until the temperature falls to 110 degrees F.

While the fudge cools, prepare the pan and utensils. Line an 8 inch square pan (at least 1-1/2 inches deep) with a double layer of heavy-duty aluminum foil. With soft butter, very lightly butter the foil. Have the nuts and a large wooden spoon nearby.

When fudge has reached 110 degrees (F), remove from ice water and place pot on a dish towel or pot holder on a flat surface. Begin to stir/fold the fudge gently with the wooden spoon. This is a stiff mixture, and it will take a couple of minutes to incorporate the melted butter, but keep at it. Stir thoroughly, but it is not necessary to beat or to stir continuously. I take frequent breaks for 30 seconds or a minute at a time. Periodically, scrape the spoon, the pot bottom, and the pot sides no more than 1/3 of the way up from the bottom with the buttered spatula.

Continue stirring for approximately 15 to 20 minutes (and the drier the day, the quicker setup will occur). Toward the end of this stirring phase, you’ll notice several changes. The fudge will stiffen slightly and begin to lose its gloss. It will “snap” with every stroke of the spoon, and you may feel it give off heat. When the gloss begins to leave and the mixture begins to “snap”, quickly stir in the nuts just until evenly distributed, and turn into prepared pan, scraping out the bottom of the pot and the sides no more than 1/3 of the way up from the bottom. It is helpful to butter your hands lightly and press the fudge out to make an even layer in the pan. Cool completely to room temperature.

To cut, lift out block of fudge, still in foil, from the pan. Peel back foil sides. Use a large, very sharp, heavy, straight-edged knife to cut the fudge into 36 or more pieces; it will be necessary to clean the knife frequently under hot water, then dry it off, to keep the cuts neat. I wrap each piece individually in plastic wrap so it will not dry out. Store between sheets of waxed paper in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage. Always allow the fudge to come to room temperature before serving.

Note: Occasionally, when I make this, after I’ve turned it into the 8 inch pan, a thin layer of butterfat will show up on the surface as the fudge cools. If this happens, just blot the butterfat up gently with a paper towel.

And remember while you are stirring/folding the fudge, that the reason why you are going through this effort is to prevent the crystals from forming large masses…each stir/fold is reducing their size!