Chocolate Fudges
Ingredients
Directions
Melt 1 pound of sweet chocolate in a saucepan.
Once melted, stir in ½ pound of bitter chocolate until fully combined.
Cook the mixture until it reaches the desired consistency.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweet chocolate
- Provides most of the sugar and the base body of the fudge.
- Bitter chocolate
- Adds deeper cocoa flavour and less sweetness to balance the fudge.
The step that matters
Cook the mixture until it reaches the desired consistency. Sugar and cocoa solids set as the mixture cools, so stopping the cooking too early leaves fudge that is soft and runny, while cooking too long makes it hard and grainy. The record gives no target temperature, so judge by the texture the recipe describes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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