Chocolate Fudge (Food Network Kitchens) Recipe

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Chocolate Fudge (Food Network Kitchens)
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Ingredients
8
Count
Nutrition
2107
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides. Lightly brush the foil with butter.
  2. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.
  3. Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the soft-ball stage. To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)
  4. Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)
  5. Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
  6. Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.
  7. Toppings:
  8. Crushed sandwich cookies
  9. Crushed graham crackers
  10. White chocolate chips
  11. Sprinkles
  12. Peanut butter drizzle
  13. Mini marshmallows
  14. Photograph by James Wojcik
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2106.58 Kcal (8820 kJ)
Calories from fat 835.81 Kcal
% Daily Value*
Total Fat 92.87g 143%
Cholesterol 150.6mg 50%
Sodium 421.21mg 18%
Potassium 1325.16mg 28%
Total Carbs 344.72g 115%
Sugars 299.03g 1196%
Dietary Fiber 15.31g 61%
Protein 17.75g 36%
Vitamin C 2.4mg 4%
Vitamin A 0.3mg 9%
Iron 3.4mg 19%
Calcium 315.7mg 32%
Amount Per 100 g
Calories 312.41 Kcal (1308 kJ)
Calories from fat 123.95 Kcal
% Daily Value*
Total Fat 13.77g 143%
Cholesterol 22.33mg 50%
Sodium 62.47mg 18%
Potassium 196.53mg 28%
Total Carbs 51.12g 115%
Sugars 44.35g 1196%
Dietary Fiber 2.27g 61%
Protein 2.63g 36%
Vitamin C 0.4mg 4%
Iron 0.5mg 19%
Calcium 46.8mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49.1
    Points
  • 62
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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