Some chocolate fudge recipes include marshmallows.
Fudge was invented in upstate New York in the 1880s. Like many great foods, it may have been a culinary accident, caramels that accidentally crystallized. The earliest known fudge recipe is very simple, containing just sugar, cream, chocolate and butter. Variations add marshmallows or nuts. Many modern recipes include corn syrup, which helps keep the mixture liquid and smooth. For a rich, traditional, homestyle chocolate fudge, however, stick with the original recipe.
Instructions
1. Grease an 8-inch square baking pan with butter and set aside.
2. Combine 1 cup cream and 1 cup sugar in a heavy saucepan. Cook over medium heat until it comes to a simmer. Stir in 2 oz. unsweetened chocolate.
3. Continue to heat, stirring constantly, until the mixture reads 235 to 240 degrees F on a candy thermometer. If you don't have a candy thermometer, drop a small spoonful of the mixture into a bowl of cold water. If it forms a soft ball, it is at the right temperature.
4. Remove the chocolate mixture from the stove. Stir in 1 tbsp. butter until it melts. Continue stirring until the fudge cools and starts to thicken.
5. Pour the fudge into the greased pan. Spread it out into an even layer with a greased spatula.
6. Set the fudge in a cool, dry place until it becomes firm. Cut into small squares or diamonds. Store in an airtight container at room temperature for up to seven days.
Tags: candy thermometer, recipes include