Rich Chocolate Fudge (no-marshmallow creme)
This rich Chocolate Fudge doesn’t contain marshmallow creme or chocolate chips. It’s made with pure bittersweet chocolate, and it’s so delicious. It’s also great for gifting.
If you’re looking for a chocolate fudge recipe that’s not overly sweet and has that true bittersweet chocolate flavor, you’ve come to the right place. This recipe is a pure indulgence.
When I eat chocolate fudge, I want a fudge that’s rich, creamy and very chocolatey with no added marshmallow creme or marshmallows. One made with pure bittersweet chocolate, not wax coated chocolate chips. That’s why I love this recipe. It’s made with high quality bittersweet chocolate bars.
If you’ve ever tasted Old Fashioned Cocoa Fudge, my other favorite fudge, made with pure bittersweet cocoa, this recipe is very similar and just as delicious. They are both made of pure bittersweet chocolate or cocoa, and I love both.
Ingredient
Bittersweet Chocolate: Use good quality chocolate for this recipe. Don’t use chocolate chips. I use Ghirardelli 60% Cacao bittersweet chocolate bars. See picture below. This chocolate results in a rich bittersweet flavor, not too sweet like some chocolate fudge recipes.
This recipe calls for 10 ounces of the chocolate, 2 1/2 four ounce bars. It’s a little pricey. However, the wonderful flavor is so worth buying the good chocolate. Trust me!
Granulated Sugar: Make sure to not use more than what’s called for in the recipe. Too much sugar can change the consistency of the fudge, and make it too sweet. The pure bittersweet flavor needs to shine through in this candy.
Half and Half: You can use regular milk if you have to in this recipe. However, the half and half simply gives it a richer flavor.
Salt: Salt enhances the flavors in this candy. A small amount is all we need.
Vanilla Extract: Use pure extract for the best flavor, not imitation.
Butter: Use real butter for the best flavor, not margarine. Feel free to use salted or unsalted. We aren’t using that much.
Light Corn Syrup: Corn syrup helps to keep the candy creamy, especially if you over cook it a little. If you don’t have corn syrup you can make an easy corn syrup substitute.
How to make this candy
Add the sugar, corn syrup, half and half, salt, and chocolate to a heavy bottomed saucepan over medium heat. Mix to combine.
Attach a candy thermometer to the pot, and cook stirring frequently, until mixture reaches 234 degrees on a candy thermometer (soft ball stage).
Remove from heat and place pot in a sink or larger pot full of cold water. Add the vanilla and butter but don’t mix it in. Allow the candy to come to room temperature, and remove from the water.
Beat the candy with a wooden spoon for about 2 minutes. After the two minutes, allow the candy to rest for a minute, then beat for about 2 minutes and allow it to rest for a minute. The pictures above show how the candy slowly loses its shine, the more it’s beaten with the wooden spoon.
Keep beating until the candy starts to lose its shine and takes on a dull sheen, add and mix in the nuts.
Immediately transfer to the baking dish. Use an offset spatula to smooth the top. Allow the fudge to cool completely before cutting. Cut into squares, and store in an airtight container.
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Rich Chocolate Fudge (no-marshmallow creme)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 pieces 1x
- Category: Candy/Desserts
- Method: Cook
- Cuisine: American
Description
This fudge is rich and delicious and made with pure chocolate, (no marshmallow creme). All you need is an accurate candy thermometer and a few minutes of cooking to have the most delicious fudge ever.
Ingredients
- 2 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1 cup half and half*
- 1/8 teaspoon salt
- 10 ounces bittersweet chocolate, chopped, good quality such as Ghirardelli**
- 1 teaspoon pure vanilla extract
- 3 tablespoons butter
- 1 cup chopped walnuts or pecans, (optional)
Get Recipe Ingredients
Instructions
- Line the bottom and sides of an 8 x 8 baking dish. Set aside. I like to leave it all the way up the sides for easy removal of the candy later.
- Add the sugar, corn syrup, half and half, salt, and chocolate to a heavy bottomed saucepan over medium heat. Mix to combine.
- Attach a candy thermometer to the pot, and cook stirring frequently, until mixture reaches 234 degrees on a candy thermometer (soft ball stage).
- Remove from heat and place pot in a sink or larger pot full of cold water. Add the vanilla and butter but don’t mix it in. Allow the candy to come to room temperature, and remove from the water.
- Beat the candy with a wooden spoon for about 2 minutes. After the two minutes, allow the candy to rest for a minute, then beat for about 2 minutes and allow it to rest for a minute. Keep doing this until the candy starts to lose its shine and takes on a dull sheen. Add the nuts, if using, and beat for another minute or so, until the candy begins to thicken. Immediately transfer to the baking dish. Use an offset spatula to smooth the top.
- Refrigerate the candy for a couple of hours until the candy is set and cold. It’s easier to slice it into pieces when it’s cold. Once set, lift the candy out of the dish by grabbing hold of the parchment paper, and cut the candy into small pieces, and store in an airtight container. I like to store this candy in the refrigerator and eat it cold, since it’s very creamy and rich.
Notes
- * If you don’t have half & half, you can combine 1/2 cup of milk and 1/2 cup of whipping cream. If you don’t have whipping cream, you can use regular milk. The candy simply won’t be quite as rich.
- **I used 2 1/2 four ounce bars of Ghirardelli bittersweet 60% cacao chocolate for this recipe.