I love chocolate... I love cream... love a well made fudge. Found it from Martha... yes it is a lot of work. But worth the effort. She breaks it down step by step so it's not so scary! Try it!...
Makes 2 pounds
1 tablespoon unsalted butter, cold
1 1/2 cups heavy cream
3 cups sugar
3 ounces unsweetened chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt
1. Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, chocolate, corn syrup, and salt into a medium heavy saucepan.
2. Cook over medium-low heat, stirring constantly, until sugar has dissolved and chocolate hasmelted, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
3. Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
4. Remove thermometer. Transfer bowl to a work surface. Using a wooden spoon, begin to gently stir mixture.
5. Continue to stir, gradually increasing speed until mixture thickens, lightens in color, and loses its sheen, 4 to 5 minutes.
6. Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate until completely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 pieces, each 1 inch square. Fudge can be refrigerated between layers of parchment in an airtight container up to 1 week; bring to room temperature before serving.
The magazine had this great addition that I didn't find online.
Choose any of the following ingredients to make a custom batch. To toast nuts, place on a rimmed baking sheet, and bake at 375 degrees until fragrant; 5-7 minutes for walnuts, about 8 minutes for macadamia nuts and pistachios. Toast coconut on a rimmed baking sheet in a 375 degree oven until just golden, about 3 minutes.
1 tablespoon whiskey
1 cup dried cherries, coarsely chopped
1/2 cup sweetened flaked coconut, lightly toasted
1 cup shelled pistachios, toasted and chopped
1 cup shelled macadamia nuts, toasted and chopped
1 cup walnut halves, toasted and chopped
Follow above instructions for fudge. If using whiskey, stir it in during step 4, and proceed with recipe.
If using solid ingredients, stir them in during step 5, when the mixture begins to thicken but is still shiny, after you have been stirring for about 3 minutes. Continue to stir until incorporated and mixture loses its sheen and lightens in color, about 2 minutes more. Proceed with recipe.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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