Chocolate Fudge

  • Sugar Basics
    • 1/2 cup sugar dissolved in water
    • Firm - use 1/8 cup
    • Soft - use 1/4 cup
    • Sauce - use 1/3 cup
  • Variations
    • substitute whiskey, Southern Comfort or wine for water
  • Using cocoa to decrease sweetness
    • Add 2 T cocoa powder to sugar/water/butter mixture before adding chocolate chips
  • Flavors to try (not all at one time)
    • 1 T almond extract
    • 1 T rum extract
    • 1 tsp wasabi powder
    • 1 tsp finely ground black tea (whole leaf tea has annoying after effects)
    • 1 tsp cinnamon powder
    • 1/8 tsp cayenne pepper
    • 1 tsp ginger
    • 1 tsp lemongrass
  • Preparation
    • Dissolve sugar in liquid, add vanilla extract
    • Microwave
      • Use glass baking dish
      • add butter and cook on high for a minute to soften
      • add sugar/liquid mix and stir well
      • add 2 cups chocolate chips and cook on high for 1 minute
      • stir - cook on high for one minute
      • use hand mixer to blend
    • Double boiler
      • Stir in 1/2 stick butter and heat until melted
        • Gradually add 2 cups chocolate chips and flavor options while stirring until smooth

 

Because this recipe uses butter, keep cool and consume quickly

 

Note: Chocolate will discolor (turn white) if kept in the refrigerator

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