Years and years ago I OBSESSED over baking and perfecting recipes. My fudge recipe is a result of those early labours. I am fully aware that fudge in its truest origin was a mishap and slightly grainy in texture… I prefer smooth. So I present my fudge recipe. No marshmallow knock offs here…
1 1/2 Tablespoon - dark cocoa powder
3 cups - granulated sugar
1 1/2 cups - heavy/whipping cream
3 Tablespoons corn syrup
Pinch of salt
3 1/2 ounces - dark chocolate, chopped
1 1/2 Tablespoons butter
1 teaspoon vanilla
In a heavy bottomed saucepan, combine cocoa and sugar. Add cream, corn syrup, chocolate, and salt. Continually stir over medium heat to dissolve all the sugar crystals. Bring to a boil, wipe down sides of pot with a pastry brush dipped into cold water to ensure no sneaky sugar crystals are hiding. Stop stirring and continue to boil to soft ball stage (235 - 238 degrees Fahrenheit). It will take approximately 7 minutes - watch closely!!!
While the fudge is boiling prepare a 9x13 pan by smearing with butter on the bottom and sides. Have the 1 1/2 Tablesppons of butter chopped and ready to dollop on top of the fudge once it is poured into the prepared pan.
When the fudge has reached soft ball stage, remove form heat and add vanilla. Pour into the prepared pan, and dollop the butter over the top. Allow to cool to room temperature. You can place outside, if it is cold, to hurry the process but don’t let it get too cold… it will take more energy to turn it later. While it is cooling prepare an 8x8 pan with parchment paper the extends past the edge of 2 opposite side and spray lightly with oil. The parchment draping over will allow you to grab the ends later and lift the fudge out and be sliced into beautiful uniform pieces.
Once it is room temperature there are two ways to ‘turn’ the fudge. The old fashioned way is with a paddle (wide, strong wooden spoon with a flat top). Butter the counter top, put the fudge on top and start pulling the fudge on top of itself with the paddle. It will get easier as you go, then harder, than easier, then exasperating until you feel utterly defeated and at that moment you will begin to start seeing the glorious shades of opaque threading through the mixture and you know you are nearing the end…. The whole process takes 30-40 minutes.
The other method is using a Kitchen Aid mixer with a paddle attachment. Butter the mixer bowl and add cooled fudge. Beat on low - med until the turns opaque. Be prepared to scrape the sides of the bowl down as the fudge goes through its sticky phase.
The fudge is ready when it turns opaque (not transparent) and is no longer glossy or sticky. It is a breath taking process really. Once it is turned, press into prepared pan immediately and smooth the top with an icing spatula. Wrap tight and refrigerate or freeze. I have no idea how long it lasts because it never sticks around long enough to test its residency.