Food Network
Candy Thermometer
$14.Nonstick Ceramic
Copper Cookware Set
$179.Food Network
Small Oven Mitt
$13.CHOCOLATE FUDGE
ACTIVE: 1 hr l TOTAL: 3 hr l MAKES: about 1½ pounds2 tablespoons unsalted butter, cut into
small pieces and softened, plus more
for brushing
3 ounces unsweetened chocolate,
very finely chopped
1 teaspoon pure vanilla, peppermint or
almond extract
⅛ teaspoon kosher salt
1 cup half-and-half
2¼ cups sugar
2 tablespoons light corn syrup
Nonpareils, for topping- Line a 9-by-5-inch loaf pan with foil, leaving
a 2-inch overhang on all sides. Lightly brush the
foil with butter. - 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. - 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, undisturbed, until the thermometer
registers 234 ̊ to 238 ̊, 20 to 30 minutes, watching
the temperature closely as cooking times may vary
(see right to learn how to test for doneness). - 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 ̊ to 115 ̊, about 1 hour. (For faster
cooling, set the bowl in a larger bowl of cold water.)- 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
loaf pan and pat into an even layer; smooth the top. - Press nonpareils into the fudge. 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.
HOW TO TEST YOUR CANDY
Candy making starts with a combination of
sugar and liquid that’s cooked to a specific
temperature; the higher the temperature,
the harder the candy. Fudge is cooked
to the soft-ball stage, which
i s 2 3 4 ̊ t o 2 3 8 ̊; u s e a
candy thermometer for
the best results. To test for
doneness, drop some of the
mixture into cold water to
cool it down quickly; when
you remove it from the
water, you should be able
to roll it into a soft ball.r----------------------------------------------------,
L----------------------------------------------------~r-------- ------- --Tho Gifts ------- ------- --------,
- • • ••
- •
- •
.. ••• ••• • •
•• •
·..- •
- • •
- •
- •
- •
- •
.. • - • • •
- • • •
- • • •
•• .. ..· • - • ••••••••••• • •
.. ······ ..... ~ - ••
.·· \ .. - •
- •
- •
- •
- •
Food Network 10 -Piece
- •
- •
- •
- •
- •
- •
- •
- • 0 •
- • • •
- • • •
•• ••• - • • • ••••••••••• • ••
- •
- •
- •
- •
- •
.· .·
.
- •
- •
- •
- •
- • •
- •.. • •
- • • •
- •• •• •
.. .. ....
•••••••••