Fudge is made by mixing sugar, butter and milk, heating it to a soft-ball stage, then mixing it until it cools. You can then add in your favorite fruits, chocolate, caramel, nuts and flavorings. Here I made white chocolate with pecans.
1 cup unsalted butter
1 1/2 cups milk
2 1/2 cups sugar
4 oz white chocolate chips
1 cup chopped pecans
1 teaspoon vanilla
Spray a 9″ x 9″ square cake pan with vegetable spray and locate a candy thermometer
In a medium saucepan add the butter, sugar and milk, bring to a boil. Continue to boil over a medium heat, stirring to dissolve the sugar. When the candy thermometer reads 235 degrees (soft-ball stage) Remove from the heat and stir until it thickens about 5 minutes. Add the chocolate and stir until incorporated and melted. Add it the vanilla and nuts and stir. Pour the mixture into the prepared pan and smooth out the top. Allow to cool on the counter to room temperature then refrigerate at least 2 – 3 hours. Remove from the pan and cut into 1″ squares.
TIPS: while the mixture is boiling make sure you continue to mix to avoid the sugar from burning. To test the soft-ball stage have a glass of cold water with an ice cube in it and drop a teaspoon of the mixture in to test. The mixture should make a limp sticky ball that flattens when removed.
Enjoy
Chef Brian Klauss
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