Old-Fashioned Chocolate Fudge
Why This Recipe Works
We learned several lessons in developing an old-fashioned chocolate fudge recipe with a slightly grainy texture and melt-in-your-mouth creaminess: Add more chocolate than traditional fudge recipes call for; heat it precisely (getting the sugar syrup to 234 degrees will make your fudge too soft but getting the temperature up to 238 degrees will give it the right crumbly texture); cool it quickly (we froze half of the chocolate to stir into the cooked mixture along with frozen butter to cool the fudge down fast). Finally, the process takes big muscles. While our “lazy man” method cut stirring time considerably, it still takes strength.