love fudge of any kind. I admit that chocolate fudge is my favorite, and over
the years I have collected a few recipes. Three of these recipes are on the site
and each is different from the next. One is made the
old fashioned way, that is, making a sugar
syrup and then beating the fudge until it is creamy and smooth. Then there is
the Simple Chocolate Fudge recipe where
there is no making of a sugar syrup. Instead you only need to melt semi sweet
chocolate with sweetened condensed milk and you end up with a smooth and
chocolately fudge.
This chocolate fudge recipe is
different from the other two, in that it contains evaporated milk and
marshmallow cream. Evaporated milk is sold in cans and is unsweetened
homogenized milk which has sixty percent of its water removed. Marshmallow cream
comes in jars and is made from the same ingredients as marshmallows only it has
been whipped. Marshmallows are made
from a sugar syrup boiled to the firm ball stage to which gelatin and egg whites
are added. When marshmallow cream in used in fudge making, it coats the
sugar crystals keeping them nice and small so you end up with a creamy smooth
fudge. This recipe is a little more work than the Simple Chocolate Fudge as
we do need to boil the ingredients only it doesn't have the pitfalls of the Old
Fashioned Chocolate Fudge recipe. Smooth and creamy this fudge is very good and
it can be frozen for longer storage.
To toast
nuts: Preheat oven to
350 degrees F (177 degrees C) and place rack in center of oven.
Place the pecans or
walnuts on a baking sheet and toast the nuts for about 8 minutes, or
until lightly brown and fragrant. Cool and then chop coarsely.
Chocolate Fudge:
First line the bottom and sides of an 9 x 9 x 2 inch (23 x
23 x 5 cm) pan with aluminum foil. Set aside.
Pour the evaporated milk, butter, sugar, salt,
and marshmallow cream into a heavy 2 1/2 - 3 quart saucepan. Place over
medium heat and, with a wooden spoon, stir the mixture constantly until it comes
to a boil. Adjust the heat and let this mixture boil for 5 minutes,
stirring constantly. (During this time it will caramelize slightly and if
you test the mixture after 5 minutes with a candy thermometer it will read
between 230 - 234 degrees F (110 - 112 degrees C).)
Remove the
saucepan from the heat and add the chocolate chips, stirring until the chocolate
has melted and the mixture is smooth (can use a wooden spoon or a wire whisk).
Stir in the toasted nuts and vanilla extract. Immediately pour the fudge into
the prepared pan and smooth the top. Let stand at room temperature until cool.
Carefully remove the fudge from the pan by lifting the edges of the foil. With a
long, sharp knife cut the fudge into pieces. Store in the refrigerator for
several days or freeze, well wrapped, for several months. Let thaw at room
temperature, unwrapped, for a few hours before serving.
Chocolate Fudge:
1 1/2 cups
(150 grams) toasted and roughly chopped
pecans or walnuts
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