📝 About This Recipe
This is the ultimate heirloom-quality fudge, boasting a crystalline structure that is remarkably smooth yet firm enough to hold its shape. Unlike 'quick' recipes using marshmallow fluff, this authentic version relies on precise temperature control to create a deep, caramelized chocolate profile enhanced by a whisper of Kentucky bourbon. It is a decadent, timeless confection that strikes the perfect balance between sophisticated bitterness and buttery sweetness.
🥗 Ingredients
The Chocolate Base
- 3 cups Granulated Sugar (high-quality cane sugar)
- 3/4 cup Dutch-Process Cocoa Powder (sifted to remove lumps)
- 1 1/2 cups Whole Milk (do not use low-fat)
- 1/4 cup Heavy Cream (adds extra silkiness)
- 2 tablespoons Light Corn Syrup (prevents unwanted crystallization)
- 1/4 teaspoon Salt (fine sea salt)
The Enrichment
- 4 tablespoons Unsalted Butter (cubed, at room temperature)
- 2 teaspoons Pure Vanilla Extract (highest quality available)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 2 ounces Bittersweet Chocolate (finely chopped, 70% cocoa)
Texture and Garnish
- 1 cup Toasted Walnuts (roughly chopped)
- 1 teaspoon Maldon Sea Salt (flaky style for finishing)
👨🍳 Instructions
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1
Prepare an 8x8-inch baking pan by lining it with parchment paper, leaving an overhang on two sides to act as a sling. Lightly butter the parchment.
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2
In a heavy-bottomed 3-quart saucepan, whisk together the granulated sugar, sifted cocoa powder, and fine salt until no streaks of cocoa remain.
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3
Gradually stir in the milk, heavy cream, and corn syrup. Use a wooden spoon to incorporate until the mixture forms a smooth, dark paste.
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4
Place the pot over medium heat and stir constantly until the sugar dissolves and the mixture reaches a gentle boil.
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5
Once boiling, stop stirring immediately. Use a wet pastry brush to wash down any sugar crystals that have formed on the sides of the pot.
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6
Clip a candy thermometer to the side of the pot, ensuring the bulb is submerged but not touching the bottom. Cook without stirring until the mixture reaches 236°F (113°C), the 'soft ball' stage.
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7
Remove the pot from the heat immediately. Do not stir. Add the cubed butter, chopped bittersweet chocolate, vanilla, and bourbon to the top of the mixture, but do not mix them in.
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8
Allow the mixture to cool undisturbed until the thermometer reads 110°F (43°C). This cooling phase is critical for a smooth texture and may take 30-50 minutes.
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9
Once cooled to 110°F, remove the thermometer. Using a heavy wooden spoon or a sturdy spatula, begin beating the mixture vigorously.
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10
Continue beating for 5-10 minutes. You will see the gloss start to fade and the fudge will become thick, matte, and hold its shape. This is the 'set' point.
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11
Quickly fold in the toasted walnuts if using. Work fast, as the fudge will begin to firm up rapidly at this stage.
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12
Scrape the fudge into the prepared pan and smooth the top with an offset spatula. Sprinkle the flaky Maldon sea salt evenly over the surface.
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13
Let the fudge sit at room temperature for at least 3-4 hours (or overnight) until completely firm. Do not refrigerate to set, as this can affect the texture.
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14
Lift the fudge out using the parchment sling. Use a long, sharp knife dipped in hot water and wiped dry to slice into small, decadent squares.
💡 Chef's Tips
Always use a heavy-bottomed pot to ensure even heat distribution and prevent scorching. Never stir the fudge while it is boiling; stirring creates large sugar crystals that result in a grainy texture. Accuracy is key—use a calibrated candy thermometer to ensure you hit exactly 236°F. If the fudge becomes too hard to stir before you get it into the pan, add a teaspoon of warm cream to soften it slightly. Store in an airtight container between layers of wax paper at room temperature for up to two weeks.
🍽️ Serving Suggestions
Pair with a glass of neat, high-rye bourbon to complement the smoky notes in the chocolate. Serve alongside a tart raspberry coulis to cut through the intense sweetness. Enjoy with a cup of dark roast espresso or a nutty Oolong tea. Crumble a few small pieces over premium vanilla bean ice cream for a sophisticated sundae. Arrange on a dessert charcuterie board with dried apricots and sharp white cheddar cheese.