Normally I use Baker's brand baking chocolate bars, but I most recently tried making this fudge with Ghirardelli Premium Bittersweet Baking Chocolate Bars (shown in the photo below). Because I like the Ghirardelli brownie mix, I thought I would probably like their chocolate bars too. Bittersweet chocolate has more cacao and less sugar than semi-sweet. I could tell a slight difference, but that might simply be because I was looking for a difference in taste. Therefore, I would say either brand is excellent.
Everyone in our home loved the fudge. I added nuts to half of it for the nut lovers and left the other half plain.
This fudge takes about 20 minutes to make and another 2 hours to set in the refrigerator.
T-fal Specialty Nonstick Double Boiler 3 Quart Check PriceBaking Bars Fudge Recipe
A double boiler is required for this fudge to keep it from burning while cooking. A double boiler is a set of 2 stackable pans, one sits inside of the other and is very easy to use. It cooks with steam instead of direct heat.
Simply add about 2 inches of water to the lower saucepan, bring it to a boil then turn down to simmer. Place the upper saucepan filled with ingredients on the top and cook until melted, stirring continuously.
Ingredients
- 20 ounces (5 - 4 oz bars) semi-sweet bakers chocolate – broken into small pieces
- 1 - 14-ounce can Eagle’s Brand sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter (room temperature) cut into pieces
- chopped nut, if desired
Instructions
- Set out butter an hour ahead of time to bring to room temperature
- Lightly grease an 8×8-inch baking pan. Line the pan with parchment paper or aluminum foil, allowing the excess paper to hang over the sides.
- In a top pan of double boiler, combine the sweetened condensed milk, vanilla extract, butter, and chocolate pieces.
- Fill the lower saucepan with 2" of water and bring it to a boil. Reduce the heat to a simmer. Place the ingredients (top pan) on top of the bottom pan.
- Using a rubber spatula, stir until the chocolate is almost fully melted, about 4 minutes.
- Remove the top pan from the heat and stir until the mixture is smooth and the chocolate is fully melted, about 2 minutes.
- Add nuts, if desired and spread into the prepared lined pan
- Refrigerate until set, about 2 hours.
- Remove the fudge from the pan using the edges of the parchment paper to lift it out and cut into serving squares.
You can leave the fudge out at room temperature for 1 or 2 weeks or it can be stored in the refrigerator for up to 1 month. You may also freeze the fudge for up to two months.
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Fudge Made With Baking Chocolate Recipe Reviewed Written by:
Fudge has always been a regular part of my Christmas holiday baking, making enough to give some away (I have a chocoholic friend who expects my gift of fudge every year 😊). I always used baking powder chocolate. I will definitely have to try baking chocolate. I sounds delicious! And the recipe sounds easy. Thanks, Mouse.
ReplyDeleteThe brand and type of chocolate used in this type of recipe make a huge difference in the taste of the finished product. Ghirardelli is a great choice! I haven’t made fudge in decades. This recipe looks so quick and easy! Thanks for sharing, Ms. Mouse.
ReplyDeleteCynthia that looks so good! We must be in a fudge mood! I made a batch of my mom's famous fudge the other day! Oh my gawd, I can't resist it - making fudge is risky! Lol - I love your recipe, I'll be keeping this one in mind.
ReplyDeleteI'm not much of a fudge eater, but I do appreciate you sharing your recipe. I'm sure that there are many who will enjoy this. I also like that you decided to give dark chocolate a go.
ReplyDelete