Simple Chocolate Fudge (Emeril Lagasse) |
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Prep Time: 9 Minutes Cook Time: 15 Minutes |
Ready In: 24 Minutes Servings: 3 |
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Ingredients:
3 tablespoons unsalted butter, plus butter, or cooking spray, for pan |
3 cups sugar |
1/4 teaspoon salt |
1/2 cup corn syrup |
4 ounces bitter chocolate |
2 ounces semisweet chocolate |
1 cup milk |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
Directions:
1. Lightly butter or spray with cooking spray, a 9-inch square pan and set aside.
2. In a saucepan combine the sugar, salt, corn syrup, bitter and semisweet chocolates, and milk. Cook over low heat, stirring frequently, until mixture comes to a boil. Once mixture comes to a boil, do not stir. Any crystals that form on the sides of the pan may be removed with a pastry brush dipped in cool water. Cook the fudge at a boil until the mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. Remove from the heat and stir in 3 tablespoons of butter. Cool to warm.
3. Add the vanilla and almond extracts and beat with a wooden spoon until creamy. Pour into the prepared pan and cool completely before cutting into squares. Store fudge in an airtight container.
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