Chocolate Fudge

(Unsweetened)

(NOTE:  The word "Unsweetened" refers to the type of chocolate used...not necessarily the end product.  This produces a deeper, darker chocolate fudge which isn't overly sweet.  For those who love a richer deeper tasting chocolate you'll probably like this)

Ingredients

• 4 cups sugar minus 4 tbls

• 4 tbls Sugar In The Raw Turbinado Sugar

• 1/4 tsp Cream of Tartar

• 1/2 cup light corn syrup

• 2 sticks minus 2 tbls unsalted butter (will use the 2 tbls later)

• 1/3 cup whole evaporated milk

• 2/3 cup heavy whipping cream MINUS 1 TBLS

• 1 tablespoon pure vanilla extract

• 7 1/2 oz Baker's Unsweetened Baking Chocolate Squares

• 1 cup small marshmallows

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREME OF TARTAR  (Stir in immediately when removing pan from heat)

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

Stir with a large wooden spoon then whisk until thick. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator. 

FIND MY RECIPES AT:                 tomsbananabread.com                 tomsfudgerecipes.com