Chocolate fudge is my mom's all-time favorite holiday sweet. She's not much of a cook, so we usually make it together. It's an excellent dessert to make with loved ones because the final result is decadently rewarding. There are a million fudge recipes out there, but I prefer one that highlights the pure chocolate flavor by omitting walnuts.
I've found two recipes, one that is simple and another that takes a little more time, equipment, and expertise. Whichever you choose, whip up a batch soon. Fudge is delicious on a holiday dessert buffet and divine wrapped in cellophane and presented as a homemade gift. For the recipes, read more
1 package (8 squares) semisweet baking chocolate, divided
1/2 cup (1 stick) butter or margarine, divided
1/3 cup water
1 package (4-serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
3 cups powdered sugar
- Microwave 4 of the chocolate squares, 6 tbsp. of the butter, and water in large microwavable bowl on high for 2 minutes or until butter is melted; stir.
- Add dry pudding mix; stir until well blended.
- Add powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined, 8-inch square pan.
- Microwave remaining 4 chocolate squares and 2 tbsp. butter in large microwavable bowl on high 1-1/2 minutes or until butter is melted.
- Stir until chocolate is completely melted. Spread over pudding mixture.
- Refrigerate 2 hours or until firm. Cut into 1-inch squares.
Makes 48 squares.
6 tbsp. chilled, unsalted butter, cut into small pieces, plus more for pan and bowl
3 cups sugar
1 tbsp. Valrhona cocoa powder
Large pinch of fine sea salt
3 tbsp. light corn syrup
1 cup whole milk
4 oz. Callebaut unsweetened chocolate, finely chopped
2 tsp. pure vanilla extract
- Butter an 8-x-8-inch, straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
- In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth.
- Add chocolate. Cook, stirring until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236°F (soft-ball stage).
- Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110–118°F on an instant-read thermometer without disturbing, about 1 hour.
- Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated.
- Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes.
- Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly.
- Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled. Store in an airtight container in a cool, dry place for up to 2 weeks.
Makes 2 lbs.