Easy Holiday Fudge

 

Tessa Fabrizio ’25
Noemi  Farkas ’25
EE Staff Writers

Ingredients needed:

  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 3 cups sugar
  • 1 tablespoon cocoa powder
  • Large pinch of salt
  • 3 tablespoons light corn syrup
  • 1 cup milk
  • 4 ounces chocolate, chopped
  • 2 teaspoons vanilla extract

Directions:

Butter straight-sided baking pan. Then, line with parchment paper, and set aside. Also, butter a large, shallow, stainless-steel bowl and set it aside.

In a saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Then, add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. 

Pour into the prepared bowl without scraping the sides of the saucepan. Let cool for about 1 hour. Then, add in your vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated. Increase speed to medium, and beat for around 3 to 8 minutes. Then, transfer to the prepared baking pan, spreading evenly. Let stand until completely cooled. Then, cut squares and enjoy!

 

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