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