Chocolate Fudge

Preparation info
  • Yield: About

    3 dozen

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 ounces (2 squares) semisweet chocolate
  • 2 cups superfine sugar


  • 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 t