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Chocolate Fudge Two Ways — Beginner and Expert

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,

Beginner Chocolate Fudge
From Kraft Foods

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

  1. 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.
  2. Add dry pudding mix; stir until well blended.
  3. Add powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined, 8-inch square pan.
  4. Microwave remaining 4 chocolate squares and 2 tbsp. butter in large microwavable bowl on high 1-1/2 minutes or until butter is melted.
  5. Stir until chocolate is completely melted. Spread over pudding mixture.
  6. Refrigerate 2 hours or until firm. Cut into 1-inch squares.

Makes 48 squares.

Expert Chocolate Fudge
From Martha Stewart

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

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly.
  8. 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.

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