This Oxy Fudge is a decadent, old-fashioned treat that combines a boiled sugar syrup with melted chocolate and butter for a luxuriously smooth result. The key to this recipe is patience during the boiling stage and thorough beating during the cooling phase, which creates the signature creamy grain of traditional fudge. With notes of vanilla and the crunch of chopped nuts, it offers a perfect balance of sweetness and texture. Ideal for holiday cookie exchanges, gift-giving, or simply indulging in a homemade dessert. While the ingredient list is simple, the technique yields a professional-quality confection that is far superior to store-bought alternatives.
Oxy Fudge
Description
This Oxy Fudge is a decadent, old-fashioned treat that combines a boiled sugar syrup with melted chocolate and butter for a luxuriously smooth result. The key to this recipe is patience during the boiling stage and thorough beating during the cooling phase, which creates the signature creamy grain of traditional fudge. With notes of vanilla and the crunch of chopped nuts, it offers a perfect balance of sweetness and texture. Ideal for holiday cookie exchanges, gift-giving, or simply indulging in a homemade dessert. While the ingredient list is simple, the technique yields a professional-quality confection that is far superior to store-bought alternatives.Ingredients
Directions
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Combine sugar, evaporated milk, and a dash of salt in a large heavy-bottomed saucepan.
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Place the saucepan over medium heat and bring the mixture to a full boil, stirring until the sugar is dissolved.
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Once boiling, start the timer and cook for 14 minutes, stirring occasionally to prevent scorching.
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While the syrup is cooking, place the butter, semisweet chocolate pieces, and a dash of salt in a large mixing bowl.
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After the syrup has cooked for 14 minutes, carefully pour it over the chocolate and butter mixture in the bowl.
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Using an electric mixer, blend the mixture at low speed until the chocolate begins to melt.
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Increase the mixer speed to high and beat the mixture continuously for 10 minutes, or until it thickens and begins to lose its gloss.
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Add the chopped nuts and vanilla extract, stirring by hand or on low speed to incorporate evenly.
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Immediately pour the fudge into a greased 13x9-inch pan and spread evenly.
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Allow the fudge to cool at room temperature until firm, then cut into squares.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1480.4kcal
- % Daily Value *
- Total Fat 24.1g38%
- Saturated Fat 14.6g73%
- Cholesterol 81.2mg28%
- Sodium 298.4mg13%
- Total Carbohydrate 305.8g102%
- Dietary Fiber 0.0g0%
- Sugars 305.8g
- Protein 24.7g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store finished fudge in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. Bring to room temperature before serving for best texture.
Walnuts, pecans, or almonds work best for this recipe. Toast the nuts lightly before chopping to enhance their flavor.
The 10-minute beating step is crucial. If the fudge is not beaten long enough, it may remain grainy or soft. Beat until the mixture becomes opaque and thick.
Use high-quality semisweet chocolate chips or chopped baking bars for the best melting properties and flavor.
