Chocolate Fudge

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IngredientsFudge Chocolate with walnuts

  • 4 cups sugar
  • 1 1/3 cups half-and-half or melt
  • 1/4 cup corn syrup
  • 1/4 teaspoons salt
  • 4 ounces unsweetened baking chocolate or 2/3 cup baking cocoa
  • 1/4 cup butter
  • 2 teaspoons vanilla
  • 1 cup coarsely chopped walnuts, if desired


  1. Grease bottom and sides of square pan, 8 x 8 x 2″, with butter
  2.  Butter sides of a heavy 3 quart saucepan.
  3. Place sugar, half-and-half, corn syrup, salt and chocolate in sauce pan.
  4. Cover over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
  5. Cook, about 25 minutes, stirring occasionally, to 234° on a candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a softball that flattens when removed from the water; remove from heat. Drop butter on top but do not stir.
  6.  Cool mixture without stirring to 110°, about two hours. (Bottom of sauce pan will be lukewarm.)
  7. Add vanilla. Beat vigorously and continuously using wooden spoon, just until fudge begins to thicken.
  8. Add nuts, continue beating 5 to 10 minutes until mixture is thick and no longer glossy. (Mixture or will hold its shape when dropped from a spoon.)
  9.  Quickly spread or press in pan. Let stand about 1 to 2 hours or until firm.
  10.  Cut into 1 inch squares
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Posted in Candies, Chocolate Fudge Tagged with: ,

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