Chunks from Wonka's Fudge Mountain
Try this Chunks from Wonka's Fudge Mountain recipe, or contribute your own.
Try this Chunks from Wonka's Fudge Mountain recipe, or contribute your own.
- Carbohydrate 280.943993566639 g
- Cholesterol 77.0062500396876 mg
- Fat 28.4285691809323 g
- Fiber 0.203083335836728 g
- Protein 5.74953250445868 g
- Saturated Fat 17.6852091754398 g
- Serving Size 1 1 recipe (467g)
- Sodium 254.292666790859 mg
- Sugar 280.740910230802 g
- Trans Fat 2.22715116786885 g
- Calories 1373 calories
Step-by-step
- In a medium sized saucepan over medium heat, mix together the sugar, milk, cocoa and glucose syrup.
- Slowly stirring constantly, bring to a boil and continue until it reaches 238oF-240oF. (On average, it took about 20-25 minutes).
- Remove from the heat.
- Add in the butter but don't stir.
- When the temperature reduces to lukewarm, pour into a mixer.
- Add in the vanilla and salt and beat until the fudge is no longer shiny and becomes lighter in colour.
- Spread in a baking paper lined tray and let sit until it is hardened.
Reaching the soft-ball stage between 238°F and 240°F requires constant agitation to prevent localized scorching at the bottom of the saucepan, especially when dairy solids and high concentrations of sucrose are subjected to direct conductive heat over a medium burner. Controlling this initial boil dictates the eventual moisture retention of the confection. Allowing the mixture to transition past this narrow window will drive off too much water, yielding a hard, brittle candy instead of a pliable block.
Thermal inertia plays a critical role once the pan leaves the burner, demanding complete non-interference while the mass cools down toward lukewarm temperatures. Dropping the butter onto the surface without immediate stirring creates a thermal cap that moderates vapor release and prevents premature crystallization along the edges of the pot. Patience during this cooling phase is mandatory because disturbing the solution too early introduces irregular seed crystals that ruin the smooth mouthfeel expected from a properly beaten batch.
Transferring the cooled mixture into a stand mixer initiates the mechanical phase where rapid aeration forces the dissolved sugar out of solution in a controlled, microscopic crystalline matrix. Beating the contents until the gloss completely dissipates signals that the sugar crystals have multiplied to a size small enough to pass unperceived across the human palate. Pouring this matte-finished paste quickly into a parchment-lined tray must happen before setting occurs inside the bowl.
Leftover portions left exposed to ambient air will inevitably undergo retrogradation and surface weeping as ambient humidity draws moisture out of the microscopic sugar network. Storing pieces in an airtight container at cool room temperatures extends their structural integrity for up to one week without significant graininess developing. When texture inevitably firms up past the optimal slicing point after several days, gentle re-melting with a splash of milk restores fluidity for secondary uses like ice cream mix-ins or sauce bases.
