I do love my darker chocolates so when fudge making time comes around I always have to manage a batch or two of dark chocolate... (I do share it... sometimes.) I get the darkest chocolate I can for this, usually the 60% or even stronger if I can find it without having to invest a portion of my life's savings (Chocolate can be expensive stuff!).

This makes a great creamy fudge and, like the other fudges, is very similar and barely changed. Learn to make one of them and you can make many varieties. All of these take excellent to the addition of nuts on top of the fudge once you pour it out, or mixed in at the last minute as well.

Artwork in the background here is courtesy of  genesisw.

Dark chocolate fudge.

What you’ll need:
3 Sticks of butter (12 oz)
3 pounds sugar (About 6 cups)
1 12oz can evaporated milk
1/4 cup corn syrup

24 oz ( 2 12oz bags) Dark chocolate chips
2 tsp vanilla extract

A candy thermometer
A heavy four-quart saucepan
A wooden spoon
A Greased and parchment lined 13 X 9 pan
A large wire balloon whisk

Ensure you have everything ready before starting to cook as once the recipe is going you have to work very quickly and remain focused on the fudge during the recipe.

Start by melting the butter, Sugar, corn syrup, and Milk all in the saucepan on medium high heat, stirring often to ensure the bottom doesn’t scorch. Once everything is melted turn the heat down to medium, put in the candy thermometer and keep stirring constantly. You can step away for a moment or two if you need to but I wouldn’t recommend leaving for more than ten to fifteen seconds, and only if you must. Continue to stir the mixture until the candy thermometer reads 240 degrees. I’ve found that once the mixture reaches a boil it usually takes around five minutes to reach 240 degrees, though everyone’s stove and cooking environment can be different so a thermometer is always the best way to go.

Once the mixture is up to 240 degrees, remove it from the heat and immediately mix in all the chocolate chips. Use the whisk now and beat the mixture until the chocolate is melted, add in the vanilla extract and continue to beat until the mixture is starting to thicken, probably just about a minute at most. Immediately pour into your prepared pan, give it a shake and a tap to help smooth it out and let it sit for about four hours to set and come to room temperature.

To cut the fudge place a cutting board over the pan and flip. With the parchment it should easily come out of the pan then peal away the parchment. Cut into small squares (I use a pizza cutter for this) and pack in an airtight tin with wax paper or parchment in between the layers. I find it lasts easily for up to two to three weeks in this environment.