Esther'S Chocolate Fudge – a delicious recipe with sugar, milk, light corn syrup, salt, unsweetened chocolate, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan over medium heat, heat the sugar, milk, corn syrup, salt and chocolate (or cocoa) to boiling, stirring frequently.
2
Carefully set candy thermometer in place and cook, without stirring, until temperature reaches 238u00b0 or soft ball stage.
3
This takes about 10 minutes.
4
Remove from heat and immediately add butter and vanilla.
5
Do not stir.
6
Cool mixture, without stirring, to 110u00b0 or until outside of saucepan is lukewarm.
7
When mixture is cool, beat with a wooden spoon until mixture becomes thick and begins to lose its gloss.
8
Quickly stir in the nuts and pour fudge into a buttered 8 x 8-inch pan.
9
(Do not scrape saucepan as mixture on sides may contain sugar crystals.) Cool pan on a wire rack.
10
Cut into 1 1/4-inch squares.
1506
kcal
Calories
69
g
Fat
223
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 c. sugar, 1 c. milk, 2 Tbsp. light corn syrup, 1/2 tsp. salt, and more.
Yes, Esther'S Chocolate Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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