Ingredients:

  • 1 cup heavy cream (36% fat)
  • 0.5 cup European-style butter
  • 1.5 cups granulated cane sugar
  • 0.5 cup light brown sugar
  • 0.5 tsp sea salt
  • 0.5 cup Dutch-processed cocoa powder
  • 2 oz dark chocolate (60% cacao), finely chopped
  • 1 tbsp pure vanilla extract

Instructions:

  1. Prepare the landing zone. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides. Note: This ensures you can lift the entire block out for clean slicing later.
  2. Combine the base. In your heavy bottomed 3 quart saucepan, whisk together the 1 cup heavy cream, 0.5 cup European style butter, 1.5 cups granulated sugar, 0.5 cup brown sugar, 0.5 tsp sea salt, and 0.5 cup Dutch processed cocoa.
  3. Melt and dissolve. Place the pan over medium heat. Stir constantly with a silicone spatula until the butter is completely melted and you no longer feel the grit of sugar against the bottom of the pan.
  4. Initiate the boil. Once the mixture reaches a full rolling boil, stop stirring immediately. Clip your digital candy thermometer to the side, ensuring the tip isn't touching the bottom of the pot.
  5. The Precision Boil. Continue boiling without any agitation until the thermometer reads 235°F to 240°F (soft ball stage). This usually takes about 10-15 minutes depending on your stove's power.
  6. The Flavor Add. Remove the pan from the heat immediately. Gently sprinkle the 2 oz of chopped dark chocolate and 1 tbsp vanilla extract over the top. Do not stir them in yet!
  7. The Cooling Window. Allow the pan to sit undisturbed on a heat proof surface. Wait patiently until the temperature drops to exactly 110°F. This can take up to 45-60 minutes.
  8. The Transformation. Once it hits 110°F, grab a sturdy wooden spoon or silicone spatula. Stir vigorously and continuously. You’ll notice the mixture is thick and glossy at first, but after 5-10 minutes of beating, it will suddenly lose its shine and become thick and matte.
  9. The Set. Immediately pour the thickened fudge into your prepared pan. Smooth the top quickly before it sets.
  10. Room Temp Rest. Let the fudge sit at room temperature for at least 3 hours. Wait until it is completely firm to the touch before lifting it out to slice. Jet Puffed Fudge Recipe for 48 Servings — Master the foolproof jet puffed fudge recipe with our no-thermometer method. ...Best Fudge Recipe: Creamy, No-Fail Batch — Master the best fudge recipe with our easy homemade fudge recipe using conden...Easy Fudge Recipe With Condensed Milk in 10 Minutes — Master the easy fudge recipe with condensed milk using our velvety, 10-minute... $img_2$