Fudge
This is a simple and rich fudge that is sure to be a hit with everyone in your house. It's wonderful on its own, or can be topped or mixed with nuts or your other favorite goodies.
Ingredients
- 1 lb Bittersweet Chocolate
- 2 oz Unsweetened Chocolate
- 1 ½ sticks Unsalted Butter cut into small pieces
- 3 cups Sugar
- 1 12 oz Can Evaporated Milk
- 2 tsp Vanilla Extract
- 1 to 3 tbsp Half and Half
- 1 cup Chopped Peanuts or Other Toasted nuts
Instructions
- Prepare a 13 Inch x 9 Inch Baking Pan with foil or parchment. Spray the foil or parchment with a very light coat of oil.
- In a large sauce pot, fitted with a Candy Thermometer, whisk together the evaporated milk and sugar.
- Bring to a boil over medium heat and cook until the mixture reaches 234 degrees. Stir once in a while and be sure to get behind the thermometer. This may take between 10-20 minutes depending on your burners power.
- While the milk mixture is cooking, chop up the chocolate and butter and place in a large bowl.
- Pour the hot mixture over the chocolate and whisk right away with a wooden spoon or stiff egg whisk, which is more open and will not clog up with the thick fudge. (If the milk mixture looks as though it has any lumps in it then strain it over the top of the chocolate. If it looks smooth then don’t bother.) Whisk in the vanilla.
- If your fudge looks as though it has seized (looks grainy, not smooth) then add a tablespoon of the half and half and whisk in. Keep adding and whisking after each tablespoon of half and half until the fudge is smooth.
- In the end it should look shiny and smooth. (Add the nuts now if you want them throughout the fudge.) Spread evenly into the prepared pan using a Spatula. Place it uncovered in the fridge until it is well cooled and set, then cover with plastic and return to refrigerator for at least 3 hours.
- Flip the fudge over, remove the parchment and flip onto a cutting board. Using a sharp knife dipped in a pitcher of hot water you will trim the edges and then cut into squares.