Martha’s Chocolate Fudge
Description: Recreate the luscious flavor of New Orleans’ famous “The Fudgery” right in your own kitchen with this adaptation of Martha Stewart’s chocolate fudge recipe. Martha herself claims, “Little pieces of satin ribbon transform these squares of fudge into the tiniest of gifts.” Crafted with care, this fudge promises a smooth, creamy texture reminiscent of confectionery delights. While traditional methods may involve elaborate equipment like big copper kettles and a marble slab, fear not! This recipe simplifies the process without compromising on flavor or quality. Mastering the art of fudge-making will soon become second nature to you, promising a decadent treat for any occasion.
Keywords: Dessert, Low Protein, Healthy, Kid Friendly, Christmas, < 60 Mins, Beginner Cook, Easy
Servings: 32 pieces
Ingredients:
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 2 |
| Cocoa powder | 3 |
| Sugar | 2 |
| Light corn syrup | 2/3 |
| Vanilla extract | 3 |
| Walnut halves | 2 |
| Milk | 1 |
| Chocolate | 1 |
Nutritional Information per Serving:
- Calories: 76.9
- Fat Content: 2.4g
- Saturated Fat Content: 1.5g
- Cholesterol Content: 2.4mg
- Sodium Content: 4mg
- Carbohydrate Content: 14.9g
- Fiber Content: 0.6g
- Sugar Content: 13.2g
- Protein Content: 0.6g
Cooking Time:
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Recipe Instructions:
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Before diving into the recipe, ensure you have a candy thermometer on hand. Also, pick a dry day for fudge-making, as excessive humidity can affect the setting process.
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Begin by preparing your pan. Butter an 8-by-8-by-2-inch pan and place it in the fridge to chill. Alternatively, opt for a loaf pan for thicker fudge slices.
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In a medium bowl, sift cocoa powder and sugar together, ensuring a smooth blend of dry ingredients.
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Create an ice bath for later use. Fill your sink with approximately 2 inches of water and add a generous amount of ice to create a cold bath.
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In a small saucepan, combine milk with the cocoa powder mixture, stirring with a wooden spoon until a sandy, paste-like consistency forms.
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Introduce chocolate, butter, and corn syrup into the saucepan, merging them with the cocoa mixture.
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Over medium-low heat, cook the mixture while stirring continuously until the sugar dissolves completely, usually taking 7 to 10 minutes.
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Combat any sugar crystals forming along the pan’s sides by using a pastry brush dipped in cold water to wash them down.
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Secure the candy thermometer to the side of the pan, ensuring the thermometer’s tip doesn’t touch the pan’s bottom.
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Increase the heat slightly until the mixture begins to boil. Once boiling, cease stirring entirely to prevent graininess in the fudge.
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Maintain a steady boil, ensuring the syrup doesn’t overflow. When the candy thermometer reads 236°F, remove the pan from heat and transfer it to the ice bath for 5 seconds.
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Move the pan to a heat-proof surface and allow it to rest until the thermometer registers 110°F, approximately 45 minutes.
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Introduce vanilla extract into the mixture, and using either a wooden spoon or an electric hand mixer, vigorously stir the fudge until it thickens and loses its sheen, typically 2 to 3 minutes. Depending on humidity, this process may take up to 10 minutes.
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Optionally, add walnut halves to the fudge for an extra layer of flavor and texture.
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Using a wooden spoon, spread the fudge evenly into the prepared pan. Cover it with plastic wrap and chill for 30 to 60 minutes.
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Once set, cut the fudge into 1-inch squares, ready to be enjoyed as a delectable treat or gifted to friends and family.
Unlock the magic of Martha’s Chocolate Fudge and indulge in its rich, velvety goodness. Whether as a delightful dessert or a heartfelt present, this recipe promises to satisfy your sweet cravings with every decadent bite.
