christmas fudge
Perfect fudge every time, just don't forget to use the candy thermometer! If you overcook, the fudge will be crumbly and dry and if you undercook, you'll be serving it on a spoon. So, timing is everything, as usual!
prep time
1 Hr
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 3 cups granulated sugar
- 3 ounces baking chocolate, semi-sweet, chopped
- 2 tablespoons white corn syrup
- 1 cup evaporated milk
- 3 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup nuts, chopped
How To Make christmas fudge
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Step 1Mix sugar and chocolate into a 3 quart heavy saucepan. -
Step 2Add corn syrup and evaporated milk and cook over a medium heat until sugar dissolves and mixture begins to boil. Then cover and cook for two minutes.
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Step 3Uncover and continue cooking until candy thermometer reaches 234 degrees or soft ball stage while stirring occasionally. Critical point is not to overcook or undercook and use a reliable candy thermometer.
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Step 4Remove from heat, add butter and vanilla but do not stir, and let cool until candy thermometer reaches 110 degrees. Sometimes I sit the saucepan in cold water(in the sink)which allows faster cooling time.
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Step 5When cooled, beat the mixture with a large wooded spoon until it loses its gloss and thickens. Add chopped nuts at this time. Pour into an 8x8 inch buttered pan and cut into squares when hardened.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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