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Classic Chocolate Fudge

Makes 10 (1.5 cm) squares

In the heart of winter, when frost paints the windows and a cozy warmth fills the kitchen, there's nothing quite like the nostalgic allure of homemade fudge. The very mention of fudge conjures up memories of childhood, of bustling kitchens filled with laughter, and of that irresistible aroma that promises a melt-in-your-mouth treat. This recipe, passed down through generations, captures the essence of those cherished moments.

Imagine a humble kitchen, where family traditions and culinary creativity intertwine. It was in this very setting that our fudge-making journey began. The clatter of measuring cups and the rhythmic whisking of ingredients set the stage for a delightful symphony of flavors. We'd gather around, eager to learn and contribute, as the alchemy of sugar, cocoa, and milk transformed into a velvety indulgence.

But the true magic lay not just in the ingredients, but in the process itself. The crackling anticipation as the mixture approached a boil, the shared excitement as we tested its readiness, and the artistry of adding vanilla and butter -- it all wove together a tale of tradition and togetherness.

In this recipe, we pay homage to those times. We'll guide you through each step, from the careful measurement of ingredients to the joy of watching the fudge transform before your eyes. It's not just a recipe; it's an invitation to create memories, to savor each moment, and to relish the rewards of your efforts.

Embark on this sweet journey with us. Whether you're continuing a family tradition or starting a new one, this fudge recipe promises not only a delectable treat but a slice of warmth and nostalgia, reminding us that the simple act of creating something together can be the most cherished ingredient of all.

Ingredienser

  • 475 ml granulated sugar
  • 60 ml unsweetened cocoa powder
  • 2.5 ml salt
  • 240 ml whole milk
  • 30 ml unsalted butter

  • 10 ml vanilla extract

  • Heavy bottomed saucepan

  • Heat-proof spatula

  • Pyrex pie plate or dish

Instructions

  1. Measure the sugar, cocoa, and salt in the cooking saucepan. Combine them with milk and blend using a whisk. Don't be concerned if a few lumps appear; they will disappear during the heating process.
  2. Place the saucepan over medium-low heat and bring the mixture to a boil. Stir occasionally with a spatula, but avoid excessive stirring to prevent a grainy texture. Maintain the heat at a low level to prevent scorching.
  3. While the fudge is cooking, grease the pan that will hold the finished fudge. Fill your sink with cold water.
  4. After boiling for about 10 minutes, begin checking the fudge's doneness. You can use a thermometer and consider it ready at 112°C.
  5. Incorporate Vanilla and Butter: Turn off the heat when the fudge is done. Gently stir in the vanilla and butter. Carefully move the saucepan to the sink of cold water to avoid splashing. Steadying the pot, beat the fudge with a wooden spoon until it cools and maintains a liquid consistency.
  6. Pour the prepared fudge mixture into the greased pan. The consistency should be fluid enough to spread evenly on its own.
  7. Let the fudge cool before cutting. Around 30 minutes at room temperature is usually sufficient. Utilize a sharp, thin-bladed knife for cutting. If needed, dip the knife in hot water and wipe it dry with a cloth.

Recipe Notes:

  1. If using a pyrex pie plate, be aware that the squares might turn out too thin. A smaller individual gratin dish is a better option. Doubling the recipe is also an alternative, using either the pie plate or an 8-inch square pan.
  2. Before pouring the fudge into the cooling pan, consider stirring in additional ingredients. Chopped nuts like walnut, almond, or macadamia can be delightful. Chopped candy canes work well for holiday-themed fudge.

Source

Dana Velden