Melt-in-your-mouth fudge

Sunset, Dec, 2003

Perfect fudge is a rare treat. Velvety smooth, with richness and mouthwatering flavor in every bite, our chocolate and maple-walnut fudge deliver that elusive ideal. But perfection can come with a price. More than most candies, fudge requires precision in temperature and technique. Following our pointers (at left) will ensure creamy, melt-in-your-mouth fudge every time.

Creamy Chocolate Fudge

PREP AND COOK TIME: About 1 hour, plus at least 3 1/2 hours to cool and set

NOTES: You will need a candy thermometer to make this fudge. Be sure to read "Candy Basics" on page 69 and "Fudge Pointers" at left before beginning.

MAKES: About 3 pounds

    4  cups sugar

1 1/2  cups whipping cream

  1/4  cup light corn syrup

    6  ounces unsweetened chocolate,
       finely chopped

    6  ounces bittersweet or semisweet
       chocolate, finely chopped

  1/4  cup (1/8 lb.) butter, cut into chunks

    2  teaspoons vanilla

1. In a 3- to 4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes. Stir in unsweetened and bittersweet chocolate until melted. Increase heat to medium and bring mixture to a simmer.

2. Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235[degrees] on a candy thermometer. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110[degrees], 1 1/2 to 2 hours.

3. Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat the chocolate mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand. Scrape into pan, smooth top, and chill until firm to the touch, at least 2 hours, or up to 1 day.

4. Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.

Per ounce: 137 cal., 43% (59 cal.) from fat; 0.8 g protein; 6.5 g fat (3.9 g sat.); 21 g carbo (0.6 g fiber); 16 mg sodium; 11 mg chol.

Maple-Walnut Fudge

PREP AND COOK TIME: About 1 hour, plus at least 3 hours to cool and set

NOTES: You will need a candy thermometer to make this fudge. Make sure you buy pure maple syrup rather than artificially flavored syrup. Read "Candy Basics" on page 69 and "Fudge Pointers" at left before beginning. To toast walnuts, bake in a 375[degrees] oven until barely golden under skins, 6 to 8 minutes.

MAKES: About 3 pounds

    2  cups firmly packed light brown sugar

    2  cups granulated sugar

1 1/2  cups whipping cream

  3/4  cup pure maple syrup (see notes)

  1/4  cup light corn syrup

  1/4  cup (1/8 lb.) butter, cut into chunks

    2  teaspoons vanilla

    1  cup chopped toasted walnuts (see notes)

1. In a 5- to 6-quart heavy-bottomed pan over low heat, stir brown sugar, granulated sugar, cream, maple syrup, and corn syrup, continually scraping bottom of pan with a heatproof spatula, until sugar is completely dissolved, about 15 minutes. Increase heat to medium and bring mixture to a simmer.

2. Cook, occasionally stirring mixture and brushing down pan sides with a wet pastry brush, and watching to make sure mixture doesn't bubble over (reduce heat if it threatens to), until mixture reaches 240[degrees] on a candy thermometer, 10 to 15 minutes. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110[degrees], 1 to 1 1/2 hours.

3. Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat maple mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and turns from a shiny caramel color to pale beige, about 10 minutes with a mixer, about 15 minutes by hand. Stir in walnuts. Scrape into pan and chill until firm to the touch, at least 2 hours, or up to 1 day.

4. Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.

Per ounce: 132 cal., 33% (44 cal.) from fat; 0.5 g protein; 4.9 g fat (2.2 g sat.); 23 g carbo (0.1 g fiber); 20 mg sodium; 11 mg chol.

RELATED ARTICLE: Fudge pointers

Dissolve the sugar completely over low heat (step 1) before bringing the mixture to a simmer. Using superfine sugar, also sold as "baker's sugar," makes this easier. To check whether the sugar has dissolved, scrape the pan bottom with a heatproof spatula, pull the spatula up, let the syrup on it cool for a few seconds, then rub a drop between your fingers. If you can feel grains of sugar, it hasn't dissolved yet.