Chocolate Fudge

Our favourite holiday gifts are always homemade, and this traditional chocolate fudge is no exception. It’s a must for the chocoholic on your list.

MAKES: 64 pieces

PREP TIME: about 45 minutes

COOKING TIME: about 20 minutes

CHILLING TIME: at least 6 hours

INGREDIENTS:

• 2 ½ cups granulated sugar
• 1 cup whole milk
• ½ cup unsweetened cocoa powder
• ¼ cup unsalted butter, softened
• 1 tsp vanilla extract
• ½ cup chopped white chocolate
• ¼ cup chopped unblanched almonds, toasted

INSTRUCTIONS:

1. Line the base and sides of an 8-inch square baking pan with parchment paper, leaving an overhang of paper on two facing sides. (This will help you remove the fudge from the pan.) Set aside.
2. In a medium saucepan, whisk together the sugar, milk and cocoa. Bring to a boil over medium-high heat, whisking constantly.
3. Turn down the heat to medium. Hook a candy thermometer over the side of the saucepan. Cook the sugar mixture, without stirring, until the candy thermometer registers 235ºF, about 20 minutes. (If you don’t have a candy thermometer, drop a little of the mixture into a bowl of cold water. If it forms a soft ball, it’s ready.)
4. Immediately remove the saucepan from the heat and stir in the butter and vanilla extract.
5. Pour the mixture into a heatproof bowl and let cool, without stirring, until the candy thermometer registers 120ºF.
6. Using a wooden spoon, beat the fudge until it loses its sheen and starts to thicken, 5 to 8 minutes. Scrape the fudge into the prepared pan, smooth the top level with an offset spatula and let cool completely. Refrigerate for at least 6 hours.
7. Melt the chocolate in a heatproof bowl set over a saucepan of hot, not boiling, water. Remove from the heat and stir until smooth.
8. Spread the chocolate evenly over the fudge in the pan. Sprinkle with almonds. Set aside until the chocolate has set.
9. Using the parchment paper overhang, remove the fudge from the pan to a cutting board. Cut into 1-inch squares. (The fudge can be refrigerated in an airtight container for up to 1 week, or frozen for up to 2 months.)

CHANGE IT UP:

• Substitute sprinkles or crushed candy canes for the almonds.