Chocolate-Marbled Fudge
Yield
1 batchPrep
30 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| ⅔ | cup |
heavy whipping cream
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
light corn syrup
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | ounces |
semi-sweet chocolate
semi-sweet pieces, chopped, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 158 | ml |
heavy whipping cream
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
light corn syrup
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 72.3 | ml/g |
semi-sweet chocolate
semi-sweet pieces, chopped, null, null |
|
Directions
Combine the sugar, cream, milk, corn syrup and salt in a heavy, large saucepan.
Bring slowly to boiling, stirring constantly, until the sugar dissolves.
Boil gently, stirring occasionally, until mixture reaches 238F on the candy thermometer or soft ball stage.
Remove from heat.
Cool for 5 minutes.
Add the vanilla.
Beat in vigorously until the mixture begins to thicken and lose its glossy look, about 5 minutes.
Pour half the fudge into a well buttered 8x8x2 inch baking pan.
Sprinkle evenly with half of the chocolate pieces.
Pour in the remaining fudge.
Sprinkle with the remaining chocolate pieces.
Cool completely on a wire rack.
Cut into 1 inch squares.
