This is a good old-fashioned recipe using real chocolate and cream, and boiling until it gets to the right consistency. I had been having trouble making fudge recently, ever since I got a candy thermometer and started using it instead of using the cold water test. After another disaster this year, I started researching what was going wrong. It turns out that the temperature you want to get to is dependent on your city’s altitude (or elevation). In fact, it is 1 degree lower for every 500 feet you are above sea level. So, at almost 2,000 feet above sea level, I was overcooking my fudge by 4 degrees. And yes, 4 degrees makes a big difference in fudge! Plus, my thermometer was not reading correctly anyway, so I was doomed from the start! This is why, even if you have a candy thermometer, you should double check with the cold water test as well. I explain this in more detail on my “How to make candy and fudge” page. Once I had that figured out, I was able to make a nice batch of chocolate fudge. I used half unsweetened chocolate and half Toblerone bar, but I think I like the darkness and depth of flavour better with all unsweetened chocolate.
Heat the sugars, corn syrup, cream, salt, chocolate and margarine in a heavy pan over medium heat. Heat and stir until the sugar is dissolved and it starts to boil.
Boil until it reaches the soft ball stage (232 degrees on a candy thermometer – or less depending on your altitude, or dropping a bit into very cold water produces a soft ball). I recommend doing the cold water test even if you have a thermometer.
Remove pot from heat and let stand for about 40 minutes to cool slightly. Meanwhile, prepare an 8×8 pan by lining with parchment and spraying with cooking oil spray.
The fudge will get a little skin on top. Then it’s ready to beat. You can beat by hand (takes lots of elbow grease) or with a hand-held mixer (not a cheap one – I burned mine out on the fudge this year). I find I get much better results using my stand mixer, so I scraped the fudge into the mixer bowl, add the vanilla, and beat on medium-low.
Beat until the fudge lightens up and starts to lose it’s gloss. See the difference in color in the picture above? Turn the mixer to low and add the nuts.
Quickly spoon the fudge into the prepared pan, and with oiled fingers, press it out flat. Let it cool completely in the fridge, slice, and serve. When slicing, dip your knife into hot water after each slice to keep the fudge from sticking to the knife.
- 1 ½ cups white sugar
- 1 ½ cups brown sugar
- 1 cup light cream
- 2 Tbsp cup corn syrup
- 4 ounces unsweetened chocolate
- 2 Tbsp butter
- ¼ tsp salt
- 1 tsp vanilla
- ¾ cup toasted chopped walnuts or pecans
- Prepare 8x8 inch pan by lining with parchment, and spray with cooking oil spray.
- Combine the sugars, cream, corn syrup, chocolate, butter and salt in a 3 quart heavy saucepan. Heat and stir slowly, on medium temperature, until sugar is dissolved.
- Boil, without stirring until soft ball stage is reached (232 degrees or less, by thermometer, depending on your altitude, or until a small spoonful dropped in cold water forms a soft ball).
- Remove pot from heat, and remove thermometer. If you will be using a stand mixer, spoon the fudge into the mixer bowl. Let stand 40 minutes to cool slightly.
- Add vanilla. Beat on medium-low speed until it loses it’s gloss and thickens.
- Quickly stir in the nuts, then spoon out into a greased 8x8 inch pan. Gently press into place. Cool. Cut into squares and serve. Store, covered, in refrigerator.