How to Make Smooth Chocolate Fudge - Kitchen Conundrums with Thomas Joseph

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining texture.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide crunch without allergens.

Chop 3 oz of semi-sweet chocolate into fine chunks.

Sift together 2 cups of granulated sugar and 3 tbsp of cocoa powder to break up clumps.

Add the sugar and cocoa mixture into a tall saucepan.

Pour in 2/3 cup of whole milk and mix until the sugar dissolves.

Add 2 tbsp of corn syrup and 2 tbsp of unsalted butter into the pot.

Add the chopped chocolate to the pot and melt everything together over low heat for 7 to 10 minutes until combined.

Increase the heat and monitor the temperature with a candy thermometer, aiming for 236°F.

Brush down the sides of the pan with a pastry brush to prevent crystallization.

Once at 236°F, remove the pot from heat and place it in an ice bath to stop the cooking process.

Let the mixture cool undisturbed to about 121°F.

Once cooled, vigorously stir the mixture for 2 to 3 minutes until it goes from shiny to a matte finish.

Add toasted walnuts and stir until incorporated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens