Cakery Friday: Chocolate Fudge

Do you remember when you were in high school and your friends made a huge deal about your birthday? You would walk around school with balloons, sweet treats and zillions of cards. Well, I had a “famous” gift that I would bring to all of my friends: homemade fudge! I guess I have always known baking was in the cards.

The deal went like this: I made fudge, my family licked the bowl. We had it down to a science.

While sifting through cookbooks in my parents house last week, I came across the very recipe I made hundreds of time in high school. I quickly realized that I must make a batch of this fudge to see 1. if it was half as good as I recall it being and 2. if I actually had a clue what I was doing back then. The answers.:  1. yes, this is truly that good {sickeningly sweet with a slightly grainy texture. Yum!}; and 2. clearly I was well on my way to become a pastry chef.


{not the most beautiful recipe, but it’s what inside that counts!}

Gather all of the ingredients. {4 ingredients and a cooking time of 10 minutes, count me in!}


In a medium saucepan combine 2 cups of sugar, 1/2 cup of milk and 2 tablespoons of butter and finally stir in 6 ounces of semisweet chocolate {I used mini chips simply because that is what I had on hand}.


Put the pan over low heat and cook, stirring constantly.


Do not let the contents of the saucepan come to a boil until the sugar has dissolved and the chocolate has melted. Then increase the heat slightly and let the mixture boil for about 5 minutes, or until it reaches the soft-ball stage {approximately 220 degrees}.


Remove the fudge from the heat, dip the bottom of the pan in an ice bath to stop the cooking process and beat it until it is thick. Pour it into a buttered 8 inch pan and allow to cool.


Try your very hardest to not eat the entire pan. Trust me, this is no easy feat!


Happy Fudging!




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