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Chocolate Fudge, With No Thermometer

Pecan fudgeIt seems we are having a thermometer theme at our house. In the case of this excellent chocolate fudge: no thermometer. I do have a sweets thermometer now, but this recipe was too good to pass up. I used 70% dark chocolate melts, but you could use milk chocolate too.

 

 

This is a Sarah Carey recipe, and she made hers with walnuts, I prefer pecans. You can add anything you fancy really: any other nuts, dried fruit, other chocolate, crushed up peppermints, flavoured essences or even some alcohol. I am putting this fudge on my Christmas Cooking List.

I used ordinary marshmallows, and I counted them: 16 cut in half filled up a cup, and so to make 1 3/4 cups I needed 28. They average 5g each so you could also weigh out about 140g. Cut them with scissors, it is so much easier than trying to cut them with a knife, however sharp.

Sarah specifies a 22 x 12cm loaf tin, but use whatever is close to that. Loaf tins seem to vary quite a lot in size. I used my new bar tin, 25 x 8cm.

 

Chocolate Fudge (no thermometer)   makes between 16 and 24 pieces

  • 125ml (1/2 cup) thickened cream
  • 220g (1 cup) white sugar
  • pinch of salt
  • 140g (1 3/4 cups) white marshmallows 
  • 45g unsalted butter
  • 280g ( 1 1/2 cups) best dark choc or chips
  • 1 tspn vanilla extract
  • 100g pecans

Grease and line your tin with baking paper. Once the chocolate is added the fudge thickens up quite quickly, so you want to be prepared.

As it heats up

Put the cream, sugar, salt, marshmallows and butter into a saucepan over a medium heat. Stirring constantly, cook the mixture until everything is melted and it is smooth. The fudge can catch on the bottom of the saucepan, so keep an eye on the temperature. It took 4 minutes for mine to melt.

Boiling hot

Once it is melted allow it to boil and cook it, bubbling, for 5 minutes. Again, stirring all the time so it does not catch on the bottom.

Making it chocolate

Once the 5 minutes is up, remove from the heat, add the vanilla and chocolate and stir until everything is well combined and smooth.

And into the tin

Here's where you add any extras into the fudge. Pour very carefully into the lined tin. It is very hot, and you do not want to burn yourself. I pressed the pecans into the top.

Cut into pieces

Allow to cool and set at room tmeprature for about 3 hours. Carefully lift out of the tin and cut into pieces using a sharp knife dipped into very hot water.

And here it is, looking fairly impressive!!! I tasted a sliver, even though I can't have chocolate, and it was marvellous.

Fudge

Comments

Linda Spawr

my mouth was watering as I read through the instructions! I think I shall try this recipe as it appears to be almost fool proof. Thanks for sharing.

Cakelaw

Yum!! I have a hankering after fudge now.

kgirlknits

oh my, your food posts always get my mouth watering! This looks delicious. I'm on a restricted diet at the moment, so I'll live vicariously through your posts!

Megan

I bet that was enjoyed by everyone, it looks delicious!
How is your bar tin going? I am enjoying mine. I have made both the pizza pull apart and the cheese and herbs pull apart for lunches last weekend, both were very much enjoyed and will be entering the things to cook again recipe pile!

mrspao

I wonder if you can use those tiny marshmallows for hot chocolate instead of cutting them up .....

What lovely looking fudge.

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