THE BEST FUDGE EVER
Using the Best Ingredients Possible, and the Best Technique
Making fudge for Christmas is a tradition for us. We started with the chocolate, and got the best possible craft chocolate from a new shop in Santa Cruz, Mutari Craft Chocolate. Then we bought White sugar made from sugar beets, which are grown in America, so no cane fields were burned and no Amazon rain forest trees were cut down to make the sugar. We used the very best vanilla we could find, organic cream and butter, and sourced the walnuts from a local walnut producer who we already knew had outstanding product. Even the salt on top was our favorite, Malden. So we were off to a really good start.
tips for making better fudge
- use the best ingredients – we have listed the brands we used – because brands matter.
- use a thermometer to make sure the fudge is at ideal temperature
- use a stand mixer on low to beat the fudge instead of doing it by hand.
Butter an 8 inch square, 2 inch deep pan. Mix the sugar, corn syrup, and heavy cream together in a pan. Break the chocolate into small pieces and add to the mixture, stirring over low heat until the chocolate melts and the mixture begins to boil. Insert a candy thermometer and cook without stirring until the temperature reaches 236 degrees F. Remove the mixture from the heat, add the butter and vanilla and stir until the butter is melted. Cool to 110 degrees F. Pour the mixture into a stand mixer and mix on low until it begins to thicken and loses its gloss. Add the nuts and pour immediately into the prepared pan. Allow to cool slightly and sprinkle with salt. Allow to cool completely, unrefrigerated.
- 3/4 cup heavy organic cream
- 1/4 cup corn syrup (Karo)
- 2 cups sugar (Wholesome organic sugar)
- 3 ounces single source responsibly farmed chocolate (Mutari unsweetened)
- 2 T organic butter
- 1 tsp Madagascar bourbon vanilla (Nielsen-Massey organic fair trade)
- 1 cup fresh walnuts, lightly roasted (Fairhaven Orchards)
- to taste, sprinkled on top, sea salt crystals (Malden sea salt)