Cooking Lesson #912: End of Summer Chocolate Fudge

…from the Perspectives’ Kitchen

How you doin’? There are all levels in making chocolate confections—from fine molded truffles to beautiful slabs of creamy fudge. Not too many of us have the bandwidth or skill to make decorative truffles, but most of us can whip up a batch of chocolate fudge. Any occasion is made sweeter with large squares of delightful fudge.
 
Check out my easy fudge recipe made with unsweetened cocoa powder. Be the first in your family to show up at the end of summer Labor Day picnic or family get-together with homemade fudge in hand.  Everyone will be asking you how to make fudge from scratch!
 
Make up one pan for yourself and double the recipe for the rest of your family and friends. An easy fudge recipe should be a staple in every kitchen all year ‘round.
 
Check out the ChefSecret below to learn how to enhance an already great confection. If you’re feeling extra frivolous, add nuts, marshmallows and other sweets for a delicious spin on the fudgy classic.
 
Prep time:  5 minutes
Cook time:  25 minutes
Cool time:  1 hour, 30 minutes
Yield:  1-3/4 pounds
 
Ingredients 
3 cups granulated sugar
2/3  cup unsweetened cocoa powder (I prefer Guittard Dark Cocoa Powder)
1/8 teaspoon table salt
1-1/2 cups whole milk
1 stick unsalted butter (1/4 cup)
1 teaspoon pure vanilla extract
 
Directions

1. Line an 8-or 9-inch square pan with foil, extending foil over edges of pan.
2. Butter the foil.
3. Mix the sugar, cocoa and salt in a heavy 4-quart saucepan; stir in milk.
4. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
5.  Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Note: for an accurate temperature, the bulb of the candy thermometer should not rest on bottom of the saucepan).
6. Remove the mixture from heat.
7. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm).
8. Beat the mixture with a handheld electric mixer until fudge thickens and just begins to lose some of its gloss (about 5 minutes).
9. Quickly spread the mixture in the prepared pan; cool completely for an hour and a half.
10. Cut into squares.
11. Store in a tightly covered container at room temperature.

​ChefSecret: Follow the directions exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and grainy.
 
Be creative for a nutty addition… beat cooked the fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into the prepared pan.
 
To cut a little of the sweetness, top the fudge with a few pinches of sea salt.
 
Quip of the Day:  Recently my aunt came to me and asked if I would like some fudge. I enthusiastically accepted.
Her: "Male Fudge or Female Fudge?"
Me: "What's the difference?"
Her: "Male Fudge has nuts!"
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Confection #Snack #ChocolateFudge #Fudge #EndofSummerFudge #Guittard #LaborDayTreats #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
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