This large-batch spiced fudge recipe makes 228 small pieces of fudge, making it perfect for gifting or for snacking. Smoky and nicely spiced, you can adjust the spicing to your taste and even leave it out entirely to make a more traditional batch of fudge.For in-depth how-tos, please see the body of the post. All steps are summarized here in the recipe.
66.5oz.granulated sugar10 level cups, if you don't have a scale
32oz.half and halfhalf cream/half whole milk
2oz.corn syrup
1poundgood quality semi-sweet chocolateI used 8oz each of Ghirardelli semi-sweet chips and bittersweet chunks
about 1 tablespoon plus 1 teaspoon kosher salt
about 1 1/2 teaspoon ground cinnamon
2teaspoonsadobo sauce
about 1 1/2 teaspoons ancho chile powderthe first batch used cayenne. Use whatever sounds good
4oz.1 stick unsalted butter
3Tablespoonsvanilla extract
Instructions
Butter the bottoms of your pans. Line them with parchment or magical Release foil cut to fit the bottom of the pan and up the two sides. Apply a very thin coat of butter to the paper or foil. Set aside.
Cut the butter into pieces and measure the vanilla. Set aside.
Weigh the sugar, half and half, corn syrup and chocolate into a large pot (I used my 5-quart Dutch oven).
Stir in the salt (go a little light to begin with, and then add more if you need it) and spices/adobo sauce.
Stir until all the chocolate has melted. Taste it before it gets too hot, and adjust salt/spices as necessary until you love it.
Continue stirring until the mixture comes to a boil.
Slap the lid on the pot and let boil for three minutes to wash any Errant Sugar Crystals off the sides of the pot.
Remove the lid and let boil until the mixture reaches 236F. Take it to 240-242F if you’d like a firmer fudge. For the record, it took about 12 minutes of boiling for my spiced fudge to reach 236F.
When the mixture has reached 236F, turn off the heat and move the pan of bubbling fudge off of the burner. Put the butter and vanilla in, but don’t stir it in.
Let the mixture cool until it’s about 115F. This could take a couple of hours.
Once the fudge reaches 115F, beat it vigorously with a wooden spoon. This starts the crystallization process while incorporating some air and making sure the butter and vanilla are well incorporated.
Once the fudge gets very thick and turns from a shiny gloss to a satiny gloss (about 105F or so), pour into prepared pans and let set up for several hours.
Run a spatula around the inside of the pan to release the fudge and then use the overhanging foil to pull the slab of candy out of the pan.
Place it on a cutting board and peel off the foil.
Cut into pieces with a sharp knife, rinsing and wiping the blade between cuts.
Video
Notes
Half Batch Measurements
33.3 oz. granulated sugar (5 level cups, if you don't have a scale)
16 oz. half and half
1 oz. corn syrup
1/2 pound good quality semi-sweet chocolate (good quality semi-sweet or bittersweet chocolate chips are fine here)
2 teaspoons kosher salt
3/4 teaspoon ground cinnamon
1 teaspoon adobo sauce (or your favorite hot sauce)
4 oz good quality semi-sweet chocolate (good quality semi-sweet or bittersweet chocolate chips are fine here)
1 teaspoon kosher salt
3/8 teaspoon ground cinnamon
1/2 teaspoon adobo sauce (or your favorite hot sauce)
3/8 teaspoons ancho chile powder
1 oz (2 Tablespoons) unsalted butter
2 1/4 teaspoons vanilla extract
Storing
Store in an airtight container at cool room temperature. If your home is warm, you can refrigerate the fudge.If stacking layers of fudge, place a sheet of waxed paper or parchment between the layers to prevent any sticking.