Many fudge recipes claim to be foolproof. After making 177 pounds of it, we finally have one that truly is.
Why This Recipe Works
We were after a creamy, rich, ultrachocolaty fudge that didn't take hours or an arm workout to put together. Cooking a brown sugar syrup to a temperature between 234 and 238 degrees (what candymakers call “softball stage”) assured fudge that was firm yet pliable after cooling. The brown sugar offered a deep, caramely flavor that enhanced the chocolate. Marshmallows guaranteed a smooth, melt-in-your-mouth texture. Bittersweet, rather than milk or unsweetened, chocolate struck the perfect balance—still sweet enough to taste like candy but also deeply and satisfyingly chocolaty.
© 2018 America's Test Kitchen. All rights reserved.