How To Make the Easiest Chocolate Fudge.
Today is Monday a day of our usual chocolate fountain rent discount code: HAPPYMND and you are welcome to use it during the whole week!
Monday is also a good day for possible Friday pastry time! And today we have found a good recipe of the chocolate fudge by Thekitchn! Very easy to do and very yummy to taste! As Thekitchn writes, this recipe for fudge is a classic childhood.it requires no special equipment or ingredients — just sugar, cocoa powder, milk, salt, butter and vanilla. Even a candy thermometer is optional.
So lets do it:
Classic Chocolate Fudge
Makes 8 to 10 1-inch squares
What You Need
Ingredients 2 cups white sugar 1/4 cup cocoa powder 1/2 teaspoon salt 1 cup of whole milk 2 tablespoons butter (plus more for greasing the dish) 2 teaspoons vanilla
Equipment Measuring cups and spoons Thick-bottomed sauce pan Whisk Heat-proof spatula Wooden spoon Pyrex pie plate or dish
Instructions
1. Measure the ingredients and whisk. Measure the sugar, cocoa and salt in the sauce pan you are using to cook the fudge. Add the milk and whisk until blended. Don't worry about a few lumps, they'll go away when you heat the mixture.
2. Bring to a boil. Bring the mixture to a boil over a medium-low flame. Stir occasionally with the spatula but not too often or your fudge will be grainy. Keep the heat as low as possible to avoid scorching.
3. Prepare pan, ice water, and water bath. While the fudge is cooking, butter the pan that will hold the fudge (see note). Fill a glass or jar with ice and water and set next to the stove. Fill your sink with several inches of cold water.
4. Determining when the fudge is done. Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it's done.
Another hint that your fudge is almost ready is that it will go from a mix of larger and smaller bubbles to just the smaller, tighter bubbles. Begin testing as soon as you notice this change.
5. Add the vanilla and butter, and beat until cool. When the fudge is done, turn off the heat and gently stir in the vanilla and butter. Remove from the stove and place the pan of fudge in the sink of cold water being very careful not to splash into the pot. The water may sputter for a few seconds when the hot pan hits it. Holding the pot steady with one hand, beat the fudge using a wooden spoon until it is fairly cool but still liquid.
6. Pour into the pan. Pour the fudge into your prepared pan. It should be liquid enough to spread out evenly on its own.
7. Cool, cut, and enjoy. Allow the fudge to cool before you cut it. I find that about 1/2 hour at room temperature is good. Use a thin-bladed sharp knife to cut the fudge. You can dip the knife in hot water, wiping the blade dry with a dish cloth, if needed.
Additional Notes:
• A pyrex pie plate, makes the squares too thin, so use a smaller individual gratin. You can also just double the recipe, using the pie plate (or even an 8 x 8-inch square pan). • Just before you pour the fudge into its cooling pan, you can stir in any number of extras. A chopped nut such as walnut, almond, or macadamia is wonderful. Chopped candy canes are good for the holidays, too.
Easy chocolate fudge is done!
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