Professional Baker Teaches You How To Make CHOCOLATE FUDGE!

Chocolate Truffle Fudge is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!

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Recipe

Makes one 8-inch (20 cm) square pan
Cuts into 25-36 portions


Ingredients

8 oz (240 g) semisweet chocolate, chopped
¾ cup (175 g) unsalted butter, cut into pieces
½ cup (100 g) granulated sugar
2 Tbsp (30 mL) water
1 Tbsp (15 mL) corn syrup
½ cup (125 mL) sweetened condensed milk
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt
icing sugar, for coating

Directions

1. Grease an 8-inch (20 cm) square pan and line the bottom and sides with parchment paper.

2. Melt the chocolate and butter in a metal bowl placed over a pot with an inch (2.5 cm) of barely simmering water, stirring until melted. Remove from the heat and set aside.

3. Place the sugar, water and corn syrup in a small saucepot and bring to a full boil over high heat. Immediately remove from the heat and whisk into the condensed milk (make sure the condensed milk is in a heatproof bowl). Whisk in the chocolate, vanilla and salt and let sit for 5 minutes without stirring. Stir the fudge vigorously by hand with a spatula or wooden spoon for a few seconds, then pour into the prepared pan and chill for 2 hours (the fudge slices best when chilled.)

4. Turn the fudge out onto a cutting board and cut into squares. Roll these in icing sugar to coat on all sides and place the fudge portions into mini paper cups if you wish.

Once cut, the fudge can be stored in an airtight container at room temperature.
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