Borden's Magic French Fudge
Here is how to make Borden's Magic French Fudge. This is the easiest, quickest, and most delicious fudge I have found. I thought you might enjoy great fudge, without the hassle of beating it!
Here is how to make Borden's Magic French Fudge. This is the easiest, quickest, and most delicious fudge I have found. I thought you might enjoy great fudge, without the hassle of beating it!
- Carbohydrate 0.9431275 g
- Cholesterol 0 mg
- Fat 2.757629 g
- Fiber 0.476 g
- Protein 1.444989 g
- Saturated Fat 0.3827355 g
- Serving Size 1 1 Serving (6g)
- Sodium 8.78795 mg
- Sugar 0.4671275 g
- Trans Fat 0.1355214 g
- Calories 33 calories
Step-by-step
- In the top of a double boiler, melt chocolate over hot water.
- Remove from heat.
- Add sweetened condensed milk, vanilla, salt, and, if desired, nuts.
- Stir until smooth.
- Turn into a waxed paper-lined 8-inch square pan.
- (I used a 9-inch square pan, sprayed with cooking oil, which worked well.)
- Chill.
- Cut into pieces and store in an airtight container.
- This fudge *never* fails!
- It is a great fudge to make when you want to make, if you want to make sure you are successful.
- Everybody loves it!
- Enjoy!!!
- Have a happy day!
Temperature Control for Chocolate
Direct heat scorches chocolate rapidly. Using a double boiler keeps the water temperature at or below 212 degrees Fahrenheit, protecting the cocoa solids from seizing. Stir continuously until the semisweet chips reach a glossy, uniform liquid state before introducing the dairy. Removing the pan from the heat source immediately prevents scorching.
Preventing Sugar Crystal Seizures
Adding the sweetened condensed milk and salt off the heat ensures a smooth emulsion. Stir vigorously with a silicone spatula until the mixture pulls slightly away from the sides of the bowl. If the chocolate develops a dull, grainy appearance, excessive heat caused the sugar to crystallize prematurely. Incorporating chopped pecans adds structural contrast to the dense, smooth matrix.
Storage and Aging Parameters
Chilling the block for at least two hours solidifies the fats properly for clean slicing. Cut the chilled slab into twenty equal squares using a sharp chef knife wiped clean between cuts. Stored in an airtight container with parchment paper separating the layers, this confectionery maintains optimal texture for up to two weeks in the refrigerator.
