2:53 pm - Wednesday, February 19 2020
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chocolate fudge

chcolate fudge - homemade holiday giftI cannot recall the last time I made fudge.  It was a family favourite growing up and around the Christmas holidays, there was always some to be had.  My mom always had the pantry and freezer full of cooked goodies.  The laundry room became the storage area for fruit cake, plum puddings, cookies, squares not to mention tins of Ganong chocolates.  It was an out-in-the-open treasure chest that as a kid I could not ignore (a few times caught with my hand in the cookie jar). 

While I don’t cook as many sweets as mom did, never had her sweet tooth, I do like to have some on hand.  Fudge was, like most good recipes, a mistake.  An American invention in the 1880’s, fudge was the result of bungled caramels.  How sweet it is!  Dress up fudge by adding marshmallows, dried cranberries, salted nuts, mint, nutella, crushed candy cane, orange zest, maltesers, coconut – you get the picture.  This makes a lovely gift to share at your next book club soirée, to a friendly neighbour, favourite teacher or for a relative who no longer bakes.

2 cups white sugar
1 cup dark chocolate chips
1/4 cup honey
1 teaspoon sea salt
1 cup of whole milk or heavy cream
1 tablespoon butter
1 teaspoon vanilla

Butter a 5″ x 9″ loaf pan. Combine sugar, milk, chocolate chips and honey in a thick-bottomed saucepan over medium heat. Stir until chocolate has melted. Increase heat to bring mixture to a gentle boil. Do not stir. Let the gentle bubbles do its thing otherwise the stirring will result in a grainy texture. Cook until candy thermometer reaches 235f. To check whether fudge is ready, use a metal spoon to drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it’s done.  Remove from heat and gently stir in butter and vanilla.  Pour into prepared pan and allow to cool to room temperature before cutting (overnight is best but if you can’t wait…).  Cut into slices or squares.  Store in airtight container in fridge for up to one week.

The Culinary Chase’s Note:  Another way to check whether fudge is ready is to note when larger bubbles become smaller; do the test above.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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