A delicious and classic recipe. Made with both unsweetened chocolate and Rodelle Baking Cocoa, this fudge is packed with chocolate flavor! We suggest making two batches – one with nuts and one without.
- 80 mins
- 16 servings
- 2 tablespoons unsalted butter, plus more for the pan, room temperature
- 4 ounces unsweetened chocolate, chopped
- 4 tablespoons Rodelle Gourmet Baking Cocoa Powder
- 1 cup heavy cream
- 1 ½ cups sugar
- Pinch salt
- 1 ½ teaspoons Rodelle Gourmet Vanilla Extract
- ½ cup chopped nuts (optional)
- Line a 9-inch square baking pan with foil and grease with butter.
- In a medium saucepan, combine the chocolates and cream and heat over low heat.
- Stir constantly until well blended.
- Add the sugar and salt. Cook over low heat, stirring until the mixture boils.
- Stop stirring and cook until the mixture reaches 236F. At altitudes above 5000 feet, you want to stop at 226F. (You can double check by dropping a small piece into a cold glass of water. It should form a soft ball).
- Immediately remove from the heat. Add the butter, but do not stir.
- When the mixture has cooled to just lukewarm, add the vanilla and beat vigorously with a wooden spoon until the mixture has lost it's sheen, about 5 minutes.
- Add the nuts if using. Scrape into the prepared pan.
- When the fudge has hardened, about an hour, lift the foil out of the pan, peel it off, and cut the fudge into squares.
- Wrap well and refrigerate. Fudge keeps for weeks, but is best eaten fresh.
Photography by The Mindful Hapa.