Description
A creamy and sliceable chocolate fudge recipe that delivers a glossy finish without complicated tools.
Ingredients
Scale
- 450 g (2 1/4 cups) granulated sugar
- 60 g (2/3 cup, lightly packed) unsweetened cocoa powder
- 240 ml (1 cup) whole milk
- 120 ml (1/2 cup) light corn syrup
- 120 ml (1/2 cup) heavy cream
- 115 g (1/2 cup, cubed) unsalted butter
- 200 g (7 oz) semisweet chocolate, finely chopped
- 1/2 tsp fine sea salt
- 1 tsp pure vanilla extract
Instructions
- Prepare the pan and ingredients by lining an 20 x 20 cm (8 x 8-inch) pan with parchment.
- In the saucepan, whisk together sugar, cocoa powder, and milk until smooth. Add corn syrup and cream, stirring briefly.
- Heat over medium heat, bring the mixture to a boil, stirring constantly. Cook until soft-ball stage (116–118°C / 240–244°F) is reached.
- Remove from heat and add butter, chopped chocolate, and salt. Let sit for 2 minutes.
- Stir until glossy and smooth, then cool to 43–46°C (110–115°F).
- Beat with a mixer until thickened and holds its shape.
- Stir in vanilla extract and spread into the prepared pan.
- Chill in the refrigerator until set, about 1 hour, then slice into squares.
Notes
For a dairy-free version, use full-fat coconut milk and vegan butter. Store fudge in an airtight container with layers of parchment for up to 10 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 14g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 20mg