Spoon Fudge

Need a lacto ovo vegetarian hor d'oeuvre? Spoon Fudge could be an awesome recipe to try. This recipe makes 32 servings with 106 calories, 0g of protein, and 2g of fat each. For 89 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 1311 fans. If you have bourbon, unsweetened cocoa powder, whole milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Hot Fudge Spoon Cake, Chocolate Spoon Fudge in a Jar, and Low Fat Hot Fudge Spoon Cake.

Servings: 32

Preparation duration: 35 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Special equipment: a candy thermometer Spray the bottom of an 8-by-8-inch baking pan with cooking spray. Line the baking pan with overlapping pieces of parchment, leaving enough to hang over the sides of the pan; this will help you remove the fudge from the pan. Spray the pieces of parchment with cooking spray. Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat. Stir until the sugar and butter melt. Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes. Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately. Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed. Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour. Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board. Peel off the parchment. Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper. Store in the refrigerator until ready to serve or up to 1 week. Split the vanilla beans lengthwise, leaving them attached at one end. Place them in a 10- to 12-ounce bottle and cover with the liquor. Put on the top and shake vigorously. Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week. The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.

 

Step by step:

1. Watch how to make this recipe.

2. Special equipment: a candy thermometer

3. Spray the bottom of an 8-by-8-inch baking pan with cooking spray. Line the baking pan with overlapping pieces of parchment, leaving enough to hang over the sides of the pan; this will help you remove the fudge from the pan. Spray the pieces of parchment with cooking spray.

4. Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat. Stir until the sugar and butter melt. Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes. Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately.

5. Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed. Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour.

6. Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board. Peel off the parchment.

7. Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper. Store in the refrigerator until ready to serve or up to 1 week.

8. Split the vanilla beans lengthwise, leaving them attached at one end.

9. Place them in a 10- to 12-ounce bottle and cover with the liquor. Put on the top and shake vigorously. Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week. The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.

Nutrition Information:

covered percent of daily need