Norman's Favorite Chocolate Fudge
Submitted by Samson533
Old-school stovetop chocolate fudge made with vanilla pudding mix, Dutch cocoa, and a cold-towel cooling technique for smooth, creamy texture. No butter needed, topped with pecans.
YIELD
1 servingsPREP
20 minCOOK
5 minREADY
25 minThis fudge uses a technique you don’t see much anymore: pouring the hot mixture onto a sheet pan set on cold wet towels and working it with a spatula as it cools. That hands-on cooling process controls how the sugar crystals form, which is the whole difference between smooth, creamy fudge and grainy candy.
The ingredient list is unconventional. Vanilla instant pudding mix and nonfat milk powder stand in for the usual butter and evaporated milk, making this a lower-fat fudge that still has a rich, creamy consistency. Dutch-processed cocoa gives it a mellow, dark chocolate flavor without bitterness.
The 4 to 5 minute full rolling boil is the critical window. Undercooked fudge won’t set. Overcooked fudge turns hard and crumbly. Stir continuously with a whisk the entire time, no breaks.
Chef Tips
- Preheat the burner to high before you start. Getting to a rolling boil quickly and maintaining it is essential for the right texture.
- Use a cast iron Dutch oven if you have one. It holds heat evenly and prevents hot spots that can scorch the sugar.
- Move to fresh cold towels as each one warms up. The rapid cooling is what gives you smooth fudge. Slow cooling means large, grainy crystals.
- Work the mixture with the spatula as it thickens on the sheet pan. When it starts to hold its shape and loses its gloss, pour it into the lined pan immediately before it sets on the sheet.
Variations
- Chocolate walnut: Swap pecans for chopped walnuts pressed into the top.
- Peppermint fudge: Stir in crushed candy canes during the final spatula-working stage for a holiday version.
- Espresso fudge: Add a teaspoon of instant espresso powder to the dry ingredients for a mocha-toned fudge.
Ingredients
Directions
If using an electric stove, preheat the largest burner to highest setting.
Line a 6” x 8” x 2” pan or dish with aluminum foil.
No need to veggie spray the foil since the fudge will not stick.
Combine all ingredients (except the pecan pieces) in a 10” dutch oven (he uses cast iron).
Place on preheated burner and bring to a full rolling boil while stirring continuously.
Cook 4 to 5 minutes, stirring continuously with a stainless steel whisk.
Remove from heat and continue stirring until mixture stops boiling.
Set a sheet pan (approximately 10” x 15") on top of a cold wet towel (cold tap water is fine).
Pour mixture onto the sheet pan.
Using a spatula, move mixture around so as to combine and blend those fudge crystals beginning to form on the bottom of the pan.
After 2 to 3 minutes move sheet pan to a fresh cold towel and continue blending.
After a few minutes move sheet to another cold towel and as mixture starts to thicken begin moving and accumulating the mixture to the corner of the pan.
As mixture becomes very thick, pour out into the foil lined pan.
Spread fudge evenly and sprinkle the pecan pieces on top.
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