Sea Salt Chocolate Fudge
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Holy fudge!
Indulge in the perfect combo of silky chocolate and a hint of sea salt. Sweeten this holiday season, one square at a time!
Sea Salt Chocolate Fudge
Yield: 8x8 pan, about 12 pieces
2 3/4 cups granulated sugar
1 tablespoon cocoa powder, 100%
3 tablespoons corn syrup or inverted sugar
1 cup whole milk
6 ounces dark chocolate bar, around 70%, chopped (prefer Valrhona or Lindt)
2 teaspoons vanilla bean paste or extract
6 tablespoons (3 oz) unsalted butter, cold
Unsalted butter for pan/bowl, as needed
Favorite flake sea salt (prefer Maldon)
Butter a large stainless bowl and an 8x8 baking pan. Line the bottom of the pan with parchment paper and butter, set aside. Cut 6 tablespoons of cold butter into small pieces and keep refrigerated. In a medium saucepan, combine the milk and corn syrup. Combine the sugar and cocoa powder together and then whisk into the liquid. Place over medium heat and add dark chocolate. Continue to whisk until the chocolate is melted and sugar is dissolved. Scrape down the sides of the pan with a spatula and turn the heat to med/high. Continue to cook, using a spatula to scrape the sides and bottom of the pan several times, but not mixing vigorously. Cook at a rolling boil to 240°F (116ºC) on a candy thermometer. Pour into the buttered bowl without scraping the pan. Place the cold butter pieces on top, spaced apart. Let mixture rest at room temperature for about 1 hour without moving, or until the temperature has cooled to 110/118°F.
When cooled, place fudge in the bowl of an electric stand mixer fitted with the paddle attachment. Add the vanilla and mix on low until the butter and vanilla are incorporated, then increase to medium speed. Beat for 8-10 minutes, stopping to scrape the sides several times. The fudge should no longer look shiny and should hold its shape. Spread into buttered pan and smooth with a butter spatula or hand. To finish, sprinkle with flake sea salt. Let stand at room temperature until completely set. Cut and store in an airtight container.
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Keep it sweet!
I’m making my favorite holiday cookies and candy in my next $5 Virtual Cooking Class, Gifts from the Kitchen! Plus, I’m sharing my recipe for Hot Chocolate Mix and Candy Cane Marshmallows. 5 recipes total!