Chocolate Fudge

Preparation info

  • Difficulty


  • Yield: About

    3 dozen

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 ounces (2 squares) semisweet chocolate
  • 2 cups superfine sugar
  • cup heavy cream or milk
  • 2 tablespoons light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon pure vanilla extract


  • Cut the chocolate into small bits so that it will melt more rapidly.
  • Combine the chocolate, sugar, cream or milk, and corn syrup in a saucepan and let simmer until the sugar is dissolved. Continue cooking, stirring frequently from the bottom, until the syrup reaches a temperature of 236 degrees on a candy thermometer. This is the soft-ball stage, which is to say that a little of the syrup dropped into a basin of very cold water will form a soft ball that will flatten on removal.
  • Remove the saucepan from the heat and add the butter, without stirring. Let the candy cool to lukewarm (100 degrees) and add the vanilla. Beat with a wooden spoon until the fudge loses its satiny look and a small amount spooned onto a plate will hold its shape. Pour the candy into lightly buttered pans.
  • Let cool to room temperature and cut into squares.