Blue-Ribbon Fudge
By America's Test KitchenPublished on October 31, 2011
Yield
Serves 117 (Makes about 5 pounds)
Ingredients
Before You Begin
Stir the fudge constantly to prevent scorching. This fudge can be made in either a glass or metal baking dish.
Instructions
- Line 13 by 9-inch baking dish with two pieces of foil, placed perpendicular to each other; let edges of foil overhang pan.
- Bring sugar, evaporated milk, and butter to boil in large, heavy-bottomed Dutch oven over medium-high heat, stirring constantly. Reduce to simmer and cook, stirring constantly, until mixture is light tan in color and registers 234 degrees on instant-read or candy thermometer, 7 to 12 minutes.
- Take pan off heat; stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined. Let mixture cool to 200 degrees, about 7 minutes.
- Stir in chocolates until smooth. Pour mixture into prepared pan and refrigerate, uncovered, until firm, about 4 hours. Using foil overhang, remove fudge from pan and cut into squares. (Fudge can be refrigerated in airtight container for up to 1 month.)
Yield
Serves 117 (Makes about 5 pounds)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Most fudge recipes use heavy cream, but for our Blue-Ribbon Fudge we used evaporated milk instead—it’s a safer bet because it is so stable and won’t separate if overheated. We used Marshmallow Fluff to ensure a light, airy texture. The fluff also protected the sugar from any accidental crystallization, which would have marred the fudge’s smooth texture. Finally, we boosted the flavor of bittersweet chocolate with intense-tasting unsweetened chocolate. With no sugar in it, unsweetened chocolate contains much more chocolate flavor.
Before You Begin
Stir the fudge constantly to prevent scorching. This fudge can be made in either a glass or metal baking dish.
Instructions
- Line 13 by 9-inch baking dish with two pieces of foil, placed perpendicular to each other; let edges of foil overhang pan.
- Bring sugar, evaporated milk, and butter to boil in large, heavy-bottomed Dutch oven over medium-high heat, stirring constantly. Reduce to simmer and cook, stirring constantly, until mixture is light tan in color and registers 234 degrees on instant-read or candy thermometer, 7 to 12 minutes.
- Take pan off heat; stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined. Let mixture cool to 200 degrees, about 7 minutes.
- Stir in chocolates until smooth. Pour mixture into prepared pan and refrigerate, uncovered, until firm, about 4 hours. Using foil overhang, remove fudge from pan and cut into squares. (Fudge can be refrigerated in airtight container for up to 1 month.)
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