EASIEST GERMAN CHOCOLATE FUDGE
This fudge uses only a few ingredients and needs only to be microwaved. Delicious!
This fudge uses only a few ingredients and needs only to be microwaved. Delicious!
- Carbohydrate 7.16427463044 g
- Cholesterol 0 mg
- Fat 3.401984772 g
- Fiber 0.669048755974485 g
- Protein 0.47631398808 g
- Saturated Fat 2.0128231401 g
- Serving Size 1 1 (11g)
- Sodium 6.42141234973333 mg
- Sugar 6.49522587446551 g
- Trans Fat 0.1494838857832 g
- Calories 55 calories
Step-by-step
- Line an 8" or 9" square pan with foil, leaving enough overhang to lift finished product out.
- In a large microwave-safe bowl, melt the chocolate chips in 1-minute intervals; stir after each 1 minute. Once chocolate chips are melted and smooth, add the remaining ingredients. Stir well to blend.
- Pour into prepared pan and smooth top. Place pan in refrigerator for about 1hour for fudge to set up. Remove fudge from pan by lifting the foil. Peel the foil off and cut into desired size squares.
Traditional cooked fudge demands precise sugar-stage monitoring on a stovetop, requiring a candy thermometer to hit the soft-ball stage between 235 degrees Fahrenheit and 240 degrees Fahrenheit to prevent crystallization and graininess. Microwave-melted confectionery bypasses that thermal control entirely by leveraging the stabilizers already present in prepared frosting and commercial chocolate chips. Heating chocolate in one-minute intervals prevents scorching, which causes cocoa butter to separate and leaves the finished block greasy rather than firm.
Batch preparation yields thirty individual portions that handle freezing exceptionally well when wrapped tightly in parchment paper and sealed inside a heavy-duty plastic freezer bag for up to two months. Thawing frozen pieces requires transferring them to the refrigerator for four hours rather than letting them sit on the counter, which prevents condensation from dissolving the delicate sugar crust on the surface. Cutting the chilled block is easiest with a heavy chef knife wiped clean with a warm, damp towel between slices to prevent the sticky caramel-coconut topping from tearing the edges.
Swapping semi-sweet chocolate for milk chocolate will dramatically increase the overall sweetness level because milk chocolate solids contain higher sugar ratios and less pure cocoa mass. Adding a full half teaspoon of pure vanilla extract cuts through that extra sweetness by introducing aromatic compounds that balance the heavy profile of the coconut-pecan topping without altering the moisture balance of the base.
