Yes, we have lots of new fudge recipes around but still, there is a certain level of distinction to good ole fashioned fudge. Below are some really great and reliable traditional fudge recipes that are always a hit with everyone

Yes, we have lots of new fudge recipes around but still, there is a certain level of distinction to good ole fashioned fudge. Below are some really great and reliable traditional fudge recipes that are always a hit with everyone

Chocolate Fudge

550g caster sugar
550ml double cream
75g liquid, glucose (available from chemists and cook shops)
150g melted milk chocolate

Put 550g caster sugar, 550ml double cream and 75g liquid glucose (available from chemists and cook shops) inside a pan. Slowly heat together, stirring continually, until sugar melts then fast boils until your thermometer reaches 118C.

Turn off the heat & add 150g melted milk chocolate, mix really well then pour into a 22cm square non-stick tin. Leave fudge overnight to set then turn out and slice in squares.

Traditional Nut Fudge

2 c sugar
1 c water
1 c milk (sweetened, condensed)
3 ozs unsweetened chocolate, finely chopped or grated
1 c chopped toasted nuts

Prepare a 9×9 by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Inside a big saucepan, mix sugar and water over medium-high heat. Bring the mixture to a boil, constantly stirring until sugar is dissolved. Allow the mixture to boil for one minute, then mix in condensed milk. Insert a candy thermometer and cook the mixture to 235 degrees, stirring frequently and washing down the sides of the pan occasionally using a wet pastry brush to prevent crystallization.

Once candy reaches 235, remove the pan from the heat then set it aside to cool for 15 minutes. Don’t stir it during this time, or you will form sugar crystals and fudge will be grainy!

After 15 minutes, add the grated chocolate then stir to melt chocolate. Using a clean wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. (Alternately, you can use an electric mixer fitted with the paddle attachment to beat the fudge. If you use a mixer, watch it carefully as it is easy to overbeat and turn the fudge hard and grainy.)

Once the fudge begins to thicken and set up, quickly fold in your nuts then pour the fudge into a prepared pan. Allow it to set at room temperature until firm, about 3 hours or overnight.

After the fudge has set, cut it into small 1-inch squares to serve. Store remaining fudge in an airtight container at room temperature, for up to one week, or inside the refrigerator for up to two weeks. Bring fudge to room temperature before serving.

Here is 1 recipe for a really great hot fudge sauce that you might like to keep to drizzle on your ice cream if the urge hits you.

Hot Fudge Sauce

2/3 c heavy cream
1/2 c light corn syrup
1/3 c packed dark brown sugar
1/4 c unsweetened Dutch-process cocoa powder
1/4 tsp salt
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 tsp vanilla
2 tbsps unsalted butter

Bring cream, corn syrup, salt, cocoa, sugar, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, constantly stirring, until chocolate has melted. Lower heat then cook at a low boil, stirring occasionally, 5 minutes, then take it away from the heat. Next, add butter, vanilla, & remaining chocolate then stir until smooth. Cool sauce to warm before serving

Jeff is a food fanatic! You can check out his very popular Fudge Recipes website on http://www.greatfudgerecipes.com

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