Fudge A La Louise

This rich and indulgent Fudge A La Louise is a testament to old-fashioned candy making. Featuring a deep blend of dark baking chocolate and sugar, it achieves a perfect soft-set texture through careful temperature control and hand-stirring. The addition of butter and vanilla creaminess balances the intense chocolate flavor, while chopped nuts provide a delightful crunch. Ideal for holiday gifts, special celebrations, or simply satisfying a serious sweet tooth, this fudge requires patience but rewards you with a smooth, glossy finish that hardens into bite-sized squares. It pairs beautifully with coffee or tea and stores well in an airtight container for up to two weeks.

Cooking Method: Boiling

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 968.5

Dietary: Gluten-free, Vegetarian

Description

This rich and indulgent Fudge A La Louise is a testament to old-fashioned candy making. Featuring a deep blend of dark baking chocolate and sugar, it achieves a perfect soft-set texture through careful temperature control and hand-stirring. The addition of butter and vanilla creaminess balances the intense chocolate flavor, while chopped nuts provide a delightful crunch. Ideal for holiday gifts, special celebrations, or simply satisfying a serious sweet tooth, this fudge requires patience but rewards you with a smooth, glossy finish that hardens into bite-sized squares. It pairs beautifully with coffee or tea and stores well in an airtight container for up to two weeks.

Ingredients

4 cup Sugar
3 Squares Dark baking
1.33 cup Milk
2 tbsp Butter
1 cup Chopped nuts
1.33 tsp Vanilla

Directions

1
In a heavy saucepan, mix together the sugar, dark baking chocolate, and milk.
2
Place the pan over high heat and stir constantly until the chocolate is melted and the sugar is dissolved.
3
Bring the mixture to a full boil, then lower the heat so it continues to boil gently, not vigorously.
4
Stop stirring and insert a candy thermometer into the center of the mixture.
5
Cook until the temperature reaches exactly 232&# 194;Â°F (111ÃÂ°C).
6
Meanwhile, butter a large platter and a flat pan about 11 by 13 inches.
7
When the fudge reaches 232ÃÂ°F (111ÃÂ°C), pour it into the buttered platter without scraping the pan, letting it drip out.
8
Dot the mixture with 2 tablespoons of butter and let it cool until the platter feels cool underneath.
9
Add the vanilla extract.
10
Using a large slotted spoon, stir the liquidy mixture continuously for 15 to 20 minutes.
11
Observe the change from dark to light color, glossy to dull, and liquid to solid.
12
When the fudge begins to get dull, add the chopped nuts and mix them in thoroughly.
13
Transfer the fudge into the buttered pan and press it into shape with the flat of your palms.
14
Cut into squares once set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 968.5kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10502.4mg438%
Total Carbohydrate 260.2g87%
Dietary Fiber 0.0g0%
Sugars 240.0g
Protein 0.0g0%

* 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 leftover fudge in an airtight container at room temperature for up to two weeks.

A candy thermometer is essential for reaching the correct soft-ball stage (232ÃÂ°F) to ensure proper texture.

Ensure the platter and pan are thoroughly buttered to prevent sticking and allow for easy release.

The stirring process is crucial for developing the creamy texture; do not rush this step.

You can substitute dark baking chocolate with semi-sweet chocolate for a slightly sweeter result.

Any type of chopped nuts can be used, such as walnuts, pecans, or almonds.

Keywords: fudge, chocolate, dark chocolate, candy, homemade, dessert, nuts, vanilla, butter, sugar, milk, holiday, gift, sweet, confectionery, stirring, cooling, squares, classic, rich, creamy

Read it online: https://www.chefs-mate.com/recipe/fudge-a-la-louise/