Ready to Advertise?
CLICK TO BEGIN

Our Sponsors

Advertisement
Home arrow Dining arrow Recipes
Recipes
Categories » Desserts
Recently addedMost viewed Rated the best!
Perfect Holiday FudgePerfect Holiday Fudge   

IngredientsIngredients  
  • 1 tbsp cold unsalted butter, plus more for pan
  • 1 1/2 cups heavy cream
  • 3 cups sugar
  • 3 ou best quality unsweetened chocolate, finely chopped
  • 1/4 cup light corn syrup
  • 1/4 tsp salt


Difficulty:Average
Vegetarian:No
No of Servings:64
Hits:31
Rating:No votes
Date added;:22.January.2007
Author:Contributed by Discover Frisco
DescriptionDescription  Some presents are meant to last, but fudge is not one of them. A box filled with squares of chocolate nestled in paper candy-cups is a gift that is both beautiful and delicious. A charming ribbon tied around the package gives this special treat an extra-sweet touch.
InstructionsInstructions  Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang on two sides. Butter parchment paper, and set aside. Check the calibration of the candy thermometer by attaching it to a pan of boiling water (it should register 212 degrees); let thermometer stand in boiling water to keep warm. 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. Cook over medium-low hear, stirring constantly, until sugar has dissolved and chocolate has melted, about 10 minutes. Raise heat to medium. Bring mixture to 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. Immediate 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. Remove thermometer. Transfer bowl to a work surface. Using a wooden spoon, begin to gently stir mixture. Continue to stir, gradually increasing speed until mixture thickens, lightens in color, and loses its sheen, 4 to 5 minutes. Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pain, and smooth top. Let fudge cool in a pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate until completely set, about 8 hours. Run a sharp knife around non-parchment sides to loosen; lift fudge out. Cut into 64 one-inch pieces. Fudge can be refrigerated between layers of parchment in an airtight container up to 1 week; bring to room temperature before serving.

Recipe Rating
1 (Bad)5 (Good)
Send to a friend
Please, login to site before ...
Ricettario by Vamba