Are visions of sugar-plums dancing through your head? I have to admit, I’ve seen a few lately, and they have begged me to share this amazingly easy, smooth as silk, Creamy Fudge with you!
I know, fudge can be a little bit intimidating. Maybe you’ve even scorched a batch, yelled, “Oh, Fudge,” and vowed you’d never try making it again. Well, here’s a step-by-step that I hope you will try. I can almost guarantee you are going to love it and find it very easy to make, a new holiday tradition.
Growing up, my Aunt Margaret made our family a 5 pound box of fudge for Christmas every year. It was a gift we all looked forward to and enjoyed through out the holidays.
What I really like about this recipe is that you can vary it according to your taste. When it comes to candy making however, it’s essential to use real ingredients. Only real butter, vanilla, cream, and chocolate will do. That said, use milk chocolate, white or dark chocolate, whatever you like best. Just total up the ounces and make sure you use the right amount. Before you know it, you’ll be cutting and sampling a batch of fudge. It will be so yummy, you will start making a list and checking it twice of nice folks you’re going to share it with!
It helps if you prepare before you ever turn on the stove. First, if you are adding nuts, chop then toast them according to package directions and let them cool. Second, in a large heat-proof bowl, break up your chocolate bars. Third, cut your sticks of butter up and set out the vanilla with a measuring spoon beside it. When making candy, it’s good to work quickly.
Line a 9×13-inch pan with parchment paper. Butter a heavy, lidded, pot. My cast-iron enameled pan is absolutely idea for this task. Add cream and sugar to the pot and stir together. Over medium heat, stirring constantly, bring mixture to a rolling boil. Once it starts to boil, cover the pot with the lid for 1 minute. This creates steam that will remove any sugar on the sides of the pan. Remove the lid and place a candy thermometer in or on the side of your pot. DO NOT STIR. Just let it boil away. When it reaches 230˚degrees remove your pot from the heat.
Add the butter and vanilla and let it sit for 1 minute, don’t stir it together. Now this is really important, WITHOUT SCRAPING THE POT, pour the hot candy mixture over your broken-up chocolate.
Using a mixer, beat your candy mixture until very smooth and no longer glossy. It will look a bit dull and this is a good thing.
Now add nuts, candies, or peanut butter…stir-in whatever your heart desires!
Pour into your parchment paper lined pan and cover. Refrigerate till well set, preferably overnight.
To cut the fudge, using the parchment paper, lift the slab of fudge onto a cutting board. Using a sharp knife or pizza cutter, cut into even squares.
Once cut, put Creamy Fudge squares into a container with a sealed lid and keep refrigerated.
Here’s hoping you enjoy Creamy Fudge friends. I’d love to hear what you stir-in to your masterpiece and how you make it your own. Thanks for stopping by and may the coming days be your merriest of all!
- 3-(6.8-ounce) Symphony Bars or 20.8-ounces of milk chocolate candy bars, (I like Dove, Symphony or Toblerone Bars)
- 4 cups sugar
- 2 cups heavy cream
- 2 sticks of butter
- 1 Tablespoon vanilla
- 1 cup nuts, chopped and toasted, if desired
- Begin by lining a 9x13-inch pan with parchment paper. Next break up chocolate bars into a large heat-proof mixing bowl. Set up electric mixer.
- Butter the sides of a large, lidded, heavy, pot. Pour cream and sugar into pot and stir together. Place over medium heat and stir constantly, just until it comes to a rolling boil. When it reaches this point, cover pot with lid for 1 minute and then remove the lid. Continue cooking to a soft ball stage, 230˚degrees on a candy thermometer.
- Remove pot from heat, add butter and vanilla. Let it sit in the hot candy mixture for 1 minute without stirring. Pour candy over broken chocolate bars in mixing bowl. Do not scrape the pan. Beat fudge until very smooth with beaters. Add stir-ins, nuts, peanut butter, or candies at this point. Pour into prepared pan, cover and refrigerate till set, preferably overnight.
- To cut, using the parchment paper, lift the slab of fudge to a cutting board. Cut with a sharp knife or pizza cutter into even squares. Keep refrigerated in a sealed container.