Just the Basics: How to Make Fudge

Whether you’re making an edible gift or a decadent dessert, pastry chef Heather Bertinetti breaks down the basics of everyone’s chocolate-y favorite: Fresh homemade fudge.

Video Transcript

Hi, I'm Heather Bertinetti, and you're watching eHow.com. Today, I want to share with you my favorite fudge recipe. Fudge is one of the most classic candies you can possibly make and you can find it pretty much anywhere so let's get to it. I take one pound of semi sweet chocolate plus one ounce of unsweetened chocolate. Here I've just chopped it up a little bit and I've gotten a double boiler going. A double boiler just simply means and pot filled with water, bring it to a boil with another bowl on top of it. Give this a little chop and we'll add it to the bowl. I'm going to turn my heat here on a high flame and we'll get this all melted. Now while we're waiting for this to melt, I'm going to give it a little bit of a stir. I'm going to open one can of sweetened condensed milk. We're going to add this into a separate pot. Make sure to get it all in there. This is what's going to build the consistency of the fudge and make it smooth and creamy and delicious. So I'm going to turn my flame on to medium heat making sure not to burn the condensed milk because remember guys the viscosity of condensed milk is very thick. So you want to start it at a low flame. To my condensed milk I'm going to add a pinch of salt and about one and a half teaspoons of vanilla extract, great. As our chocolate is melting, make sure to give it a little stir. It will help the process along better and make sure that it melts evenly without burning on the side of the bowl. At the same time we'll give our condensed milk another little whisk and the sides of it are bubbling up a little bit so I'm going to shut my flame off. Now that our chocolate is completely melted, we're going to add it to the pot with our salt, vanilla and our condensed milk. With a rubber spatula, make sure to incorporate all the chocolate just like so and then we're going to give it a good whisk. As I whisk we're making the perfect fudge consistency here. See how smooth and glossy it is and thick. We're going to get everything out of the whisk. So I have about a cup of pecans here. I'm going to add this to my fudge. Feel free to use whatever nut you'd like. You don't even have to use nuts. You can add M & Ms. You can add whatever you'd like at this point. You're just going to fold these in, make sure they're fully coated in the fudge and then I'm going to pour this into an aluminum lined pan. Now, the thing about fudge is it's best served cold. So what we're going to do is we're going to pop this in the refrigerator for at least three hours, served best actually overnight. Give this a nice little even spread, push it down into the pan. The reason for the aluminum foil lining the pan, you see I made the aluminum foil go up the sides so we can just lift it out easily after it's cooled and flip it over and we'll peel back the aluminum foil. Just easy release for the fudge. It can be a little sticky sometimes. Perfect, now let's pop this in the refrigerator for about three hours. And that's it, here's our fudge. See, you don't have to go to the Jersey Shore to make some good fudge. I'm Heather Bertinetti. Catch me again on eHow.com.

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