Bittersweet Fudge

Because this fudge has so much chocolate, you may find it a little denser than other fudge you've tried. The relatively high percentage of chocolate means you don't have to bring the fudge mixture to quite as high a temperature as other cooked fudge recipes suggest.

2 C. whole milk
1-1/2 C. sugar
3 T. sweet (unsalted) butter
9.75 oz. 70% bittersweet chocolate, coarsely chopped
1/2 C. shelled walnuts, toasted, optional

Place the chocolate in a 2 qt. stainless or glass bowl over a pan of water (or a double boiler). Heat until all the chocolate is melted, and then remove the bowl from over the pan.

While the chocolate is melting, heat the milk, sugar & butter in a Heavy 6 qt. saucepan over low heat, stirring continuously with a heat-resistant spatula (or wooden spatula). Place a candy thermometer in the pan. Periodically scrape the bottom of the pan with the spatula to make certain the milk mixture not begin to scorch & thicken. The liquid may boil up from time to time, especially at the beginning of the process, and may have to be briefly removed from the burner to avoid spillage. When the temperature reaches approximately 225°, remove the pot from the stove & pour the contents onto a stone slab or onto a cookie sheet or sheet pan (It may take a half-hour or more for the liquid to reach this temperature. Be patient. It does not have to reach 235°, also known as the soft-ball stage).

After the milk mixture has cooled to about 110-115°, scrape it into the bowl with the melted chocolate. (You may add the walnuts at this point or reserve them till later to top the fudge) Stir the fudge till it reaches the consistency of peanut butter. Place in a pan lined with parchment paper or foil, and shape with a spatula, keeping the fudge at a height of about 3/4". Allow the fudge to cool & harden for several hours, then wrap in plastic wrap to avoid further hardening.

Makes approximately 16- 1" squares     

Recipe from Scharffen Berger Chocolate    

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