Spoon fudge in a jar
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A soft chocolate fudge cooked to temperature and poured into small jars to eat with a spoon.
Ingredients
- 2 cups granulated sugar
- 3/4 cup evaporated milk (not sweetened condensed)
- 2 Tablespoons corn syrup or agave nectar
- 2 ounces unsweetened chocolate chopped
- 2 Tablespoons unsalted butter
- 1 teaspoon espresso powder optional
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Equipment
- saucepan
- candy thermometer
- mason jars
Directions
- Add the sugar, milk, corn syrup, chocolate, butter, espresso powder, and salt to the saucepan.
- Stir over medium heat until the sugar dissolves and the chocolate melts. Let it simmer, stirring now and then, until it reaches 236 degrees (soft ball stage), then take it off the heat.
- Leave it alone, without stirring, until it cools to lukewarm.
- Beat with a hand mixer until the shine disappears.
- Stir in the vanilla, pour into the jars, and tap them to release air bubbles.
Notes
Prep 5 min, cook 15 min. Store jars on the counter; do not refrigerate (moisture makes the sugar crystallize). Test your candy thermometer first. Pour before it sits too long or it gets too thick. Stiff or slightly grainy fudge is still fine to eat. Safety: boiling sugar causes serious burns, adults only.