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NOVEMBER 1998
RECIPES


Laid-Back Fudge

Poached Pears with Chocolate Sauce

German Chocolate Cake

Chocolate Baklava

Souffle au Chocolat (Chocolate Souffle)



SweetSpot

 


Laid-Back Fudge

Tips: Less temperamental than classic fudge, this uses more chocolate than most similar candies . You'll need a candy thermometer to make this. It can be made in humid weather, unlike the original, and it's great for gift-giving or a party. If you'd like to add nuts, use about 3/4 cup of chopped almonds, pecans, or walnuts, lightly toasted and cooled; add them to the fudge just before you pour it into the pan.

  • 3-1/4 c. granulated sugar
  • 1-1/2 c. (1-12 oz. can) evaporated milk (do NOT use sweetened condensed milk)
  • Pinch salt
  • 13 ozs. semisweet chocolate, chopped (I use good-quality chips)
  • 5 ozs. unsweetened chocolate, chopped
  • 3 c. soft and fresh miniature marshmallows
  • 1/4 c. (1/2 stick) unsalted butter, cut into pats
  • 1 Tbsp. orange liqueur OR vanilla

Line a 9" by 9" square pan (at least 1-1/2" deep) with heavy-duty aluminum foil or two lengths of regular aluminum foil. Lightly butter the foil. Set aside.

In heavy-bottomed, nonreactive 3 quart pot, combine sugar, evaporated milk, and salt. Set aside. In heatproof bowl of at least 3 quart capacity, layer chopped chocolates, miniature marshmallows, and butter pats. Do not stir. Cover bowl tightly with plastic wrap; set aside near stove top.

Set pot with evaporated milk mixture over medium-low heat. Cook and stir, scraping down pot sides with rubber spatula once or twice, until sugar is completely dissolved (this may take 8-10 minutes). Increase heat to medium; stir almost constantly until mixture comes to a boil. Attach candy thermometer to pot.

Boil, stirring every couple of minutes, until syrup reaches 228 degrees F to 229 degrees F on candy thermometer (this may take as long as 30 minutes). Mixture should maintain a rolling boil, but reduce heat slightly if it threatens to boil over. As mixture nears end temperature, stir more frequently. Remove cover from bowl containing chocolates and marshmallows.

When end temperature is reached, remove pot from heat. Pour boiling syrup into chocolate-marshmallow mixture, but be careful! Scrape bottom of pot thoroughly, but not sides. Allow mixture to stand for about 1 minute. By hand, with large spoon, stir/beat well, until ingredients are combined and smooth. This will take several minutes, and the mixture will probably stiffen while you're working with it, so don't dally. When fudge is blended, stir in liqueur or vanilla. Quickly turn into prepared pan and spread level. Cool completely before cutting into squares.

To cut, use a large, sharp, straight-edged knife; rinse the blade under hot water and dry frequently, or the fudge will stick to it. I wrap each individual square in plastic wrap, which helps greatly to keep the fudge from drying out. Store airtight at room temperature for up to a few days, or freeze for longer storage.

Variation:
For a slightly sweeter fudge, use 15 ozs. of semisweet chocolate and 3 ozs. of unsweetened chocolate.

49-64 squares


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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