Yummy Fudge!

During my pregnancy months, I had a lot of down-time to watch TV. I became a big fan of the Food Network show “Good Eats” by Alton Brown. Alton Brown is my favorite FN star; he is a great chef but also is able to portray the science behind the cooking (yeah, I’m a big science nerd at heart…). Anyways, in one of his episodes, he described the science of making fudge. Ah, fudge... when done right, I think that fudge can brighten anyone's day! This recipe delivers the perfect fudge: smooth, sweet, melts-in-your-mouth kind of fudge. One thing that Alton Brown always talks about in his shows is this: measure ingredients by weight. He reasons that measuring ingredients by weight gives more precise outcomes, which I tend to agree after seeing the results in my baking/cooking. This means that investing in a good kitchen scale is a necessity... 
Also, another kitchen utensil you will need to successfully complete this recipe is a good kitchen thermometer! Taking precise temperature readings during the heating part is key! For a nice, smooth, non-grainy fudge you need to control the crystallization process of sugar. Another note: it took the heated mixture (once it reached 234F) to cool down to 110F a LONG time! So don’t be in a rush to go anywhere soon while you are making this since you need to keep watching the thermometer. Enjoy!

FUDGE

2 ¾ cup sugar

4oz unsweetened chocolate (chips or chunks)

2 tbsp butter, 1 tbsp butter (separated)

1 tbsp corn syrup (or ¼ tsp cream of tartar)

1 cup half & half milk

1 tbsp vanilla extract

1 cups of roasted nuts (optional) – walnuts, pecans

DIRECTIONS: Add sugar, chocolate, butter (2tbsp), corn syrup and milk into sauce pan and heat on medium heat until sugar and chocolate dissolve completely. Once dissolved, increase heat and boil mixture. Once boiling, reduce heat and put lid for 3 minutes. Heat until temperature of mixture reaches 234F, then turn off pot (remove from heat, but DON’T TOUCH THE MIXTURE!). Place remaining 1tbsp of butter on top of mixture and let it melt on its own. Cool mixture until 110F. Once at 110F, using a wooden spoon, mix it very fast until the mixture has a matte texture to it. Add vanilla extract and (optional) roasted nuts. Place mixture onto a buttered 8x8 glass container with parchment paper, and let it cool down to room temperature.

MINT TOPPING
3 tablespoons softened butter or margarine
1 tablespoon water
1/4 teaspoon mint extract
1 1/2 cup confectioners' sugar
2 drops green or red food color

DIRECTIONS: In small mixer bowl beat 3 tablespoons softened butter or margarine, 1 tablespoon water and 1/8 to 1/4 teaspoon mint extract until blended. Gradually add 1 1/2 cups confectioners' sugar and 2 drops green or red food color. Beat until smooth.


Source: "Good Eats" episode - Alton Brown