Making fudge really is like casting a spell. You need to have the right ingredients and perfectly follow each step if you want the magic to work. For fantasy fudge flavors, you are only limited by your imagination. If you need some help with pairings, I’ve outlined a few below.
Yield 25 squares or one 8” x 8” pan
Pan spray
1 tablespoon neutral oil, I use algae oil but you can also use canola oil
¾ cup (170 grams) half & half
¼ cup (85 grams) corn syrup
1 cup (100 grams) good quality chocolate, I suggest
1 teaspoon Madagascar vanilla
2 1/3 cup (455 grams) sugar, preferably ultrafine baking sugar
1/8 teaspoon salt
3 tablespoons (42 grams) unsalted room temperature butter, divided use
Mix-Ins
1 cup (roughly 55 grams) mini marshmallows
-or-
1 cup (roughly 60 grams) broken bits of pretzels
-or-
1/3 cup plus 1 tablespoon (80 grams) smooth peanut butter
Toppings
2 tablespoons (25 grams) rainbow sprinkles
-or-
2 tablespoons Poprocks
-or-
1 sheet of edible gold leaf, torn into small pieces
Grease an 8” x 8” pan and set aside.
Use a large stainless steel or copper pot. Add the oil to the pot and brush it all around the base and sides of the pot. This will help to prevent sugar crystals from sticking. Combine the half and half and the corn syrup in the pot. Heat over low until the mixture is warm. Add the chocolate and vanilla. Stir continuously until all the chocolate has melted.
Carefully pour the sugar and salt into the pot. Gently stir until all of the sugar is absorbed into the chocolate. Using some clean water and a pastry brush, wash down the sides of the pot with a small amount of water to make sure there are no sugar crystals. Ideally, you will use a candy thermometer for the next steps. If you don’t have a candy thermometer, follow these steps closely.
Clip the candy thermometer to the side of the pot. Increase the heat to medium and cook while gently stirring occasionally. Once the thermometer registers 200°F, or it has been rapidly boiling for two minutes, add two tablespoons of the butter. Once the mixture reaches 226°F stop stirring and allow the fudge to cook undisturbed. When the temperature reads 236°F the fudge is done cooking. This will take about 4 minutes. If you don’t have a thermometer, check the fudge by dropping a small spoonful into a bowl of clean cold water. If the mixture forms a soft and pliable ball that holds its shape for a few seconds and then flattens, it has reached the desired temperature.
Transfer the fudge to a greased 8”x13” pan to cool the mixture. Do not scrape the bottom of the pan, as this can pull unmelted sugar crystals into the fudge. Set a timer for 20 minutes. Once the fudge is between 110°f to 120°F, or you can drag a spatula through the fudge and it holds a line for several seconds, it’s ready to be worked.
Pour the fudge into a mixing bowl. Add the remaining tablespoon of butter. If using a stand mixer with a paddle attachment, mix on medium speed for about three to four minutes. Alternatively, if mixing by hand you will need to mix for about five to six minutes. Work the fudge until it is no longer ultra-shiny and the fudge starts to hold its shape around the paddle or a spoon. Transfer the fudge to the greased 8” x 8” pan.
*To add your mix-ins, stir them in using a spatula before you pour the fudge into the pan or sprinkle them on top. You will need to work quickly. The fudge should be however you imagine it. If adding peanut butter, pipe it on top of the fudge and drag a knife through it to create a pretty pattern. Once the fudge has been poured into the pan, top immediately with sprinkles, Pop Rocks, gold leaf, sea salt, or anything else you desire.
Allow the fudge to set for at least several hours, up to overnight, at room temperature before slicing. Store fudge at room temp for up to 10 days in an air tight container.
