Do you ever crave for something sweet and chocolaty? If yes, Brenda Gantt’s Chocolate Fudge Recipe is just the thing for you.
This delicious and easy-to-make recipe is sure to satisfy your sweet tooth. Brenda Gantt’s Chocolate Fudge Recipe is a classic fudge recipe with a rich and creamy texture and a heavenly taste. It is a perfect treat for your family, friends, and yourself.
What is Brenda Gantt’s Chocolate Fudge?
Brenda Gantt is a renowned cook and YouTube personality. One of her famous dishes is Brenda Gantt’s Chocolate Fudge Recipe.
It is a decadent and delicious dessert recipe that is sure to satisfy your sweet tooth. It is a classic fudge recipe that is made with just a few simple ingredients and comes together easily. The result is a rich and creamy fudge with an intense chocolate flavor. It is a perfect treat for any occasion and can be enjoyed as a snack or dessert.
Why You’ll Love this Brenda Gantt’s Chocolate Fudge Recipe?
There are many reasons why you’ll love Brenda Gantt’s Chocolate Fudge Recipe. First, it is a classic and easy-to-make recipe that comes together quickly.
All you need are a few simple ingredients and you’ll have a rich and creamy fudge in no time. Second, the intense chocolate flavor in this recipe makes it a perfect treat for any occasion. And third, this fudge can be enjoyed as a snack or dessert and is sure to satisfy your sweet tooth.
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The Ingredients
This recipe calls for just a few simple ingredients to make a delicious and decadent fudge. Here is what you will need:
6 cups of organic granulated white sugar: Sugar is the primary sweetening agent in the fudge. It provides sweetness and helps create the fudge’s texture by dissolving in the liquid ingredients when heated.
1 1/2 cups of premium unsweetened Dutch-process cocoa powder: Cocoa powder is the key ingredient for the chocolate flavor in the fudge. Dutch-process cocoa is treated with an alkali to neutralize its acidity, resulting in a smoother, milder flavor compared to natural cocoa powder.
2 tablespoons of pure light corn syrup: Corn syrup helps prevent the crystallization of sugar, contributing to a smoother texture in the fudge. It also adds a bit of moisture to the mixture.
2 teaspoons of Madagascar vanilla extract: Vanilla extract enhances the overall flavor profile of the fudge. It adds depth and complexity to the chocolate taste while complementing the sweetness.
2 cups of hand-selected chopped southern pecans (optional): Pecans are an optional addition that provides texture and a nutty flavor to the fudge. They add crunchiness and richness, enhancing the overall experience.
3 cups of farm-fresh whole buttermilk: Buttermilk contributes to the creaminess and richness of the fudge. Its acidity also reacts with the baking soda in the cocoa powder, helping with the fudge’s rise and texture.
1/2 cup (1 stick) of artisanal unsalted butter: Butter adds richness and smoothness to the fudge. It contributes to the creamy texture and helps bind the ingredients together.
Directions
Making Brenda Gantt’s Chocolate Fudge Recipe is easy and can be done in just a few simple steps.
Step 1: Prepare the Pan
Begin by greasing a 13×9-inch baking pan with butter or line it with parchment paper for easy removal later on. This ensures the fudge doesn’t stick to the pan.
Step 2: Combine Sugar and Cocoa
In a large, heavy-bottomed saucepan or pot, combine the sugar and cocoa powder. This forms the base of the fudge, contributing to its rich chocolate flavor.
Step 3: Add Corn Syrup and Buttermilk
Stir in the corn syrup and pour in the buttermilk. Mix these ingredients thoroughly until well combined. This creates the smooth, creamy texture characteristic of great fudge.
Step 4: Start Cooking
Place the saucepan over medium heat and bring the mixture to a boil while stirring constantly. Once it starts boiling, reduce the heat to medium-low to maintain a gentle simmer.
Step 5: Cook to Soft Ball Stage
Continue cooking the mixture, stirring frequently to prevent burning or sticking, until it reaches the soft ball stage on a candy thermometer (approximately 234-240°F or 112-115°C). This might take about 30-40 minutes, so patience is key.
Step 6: Add Butter and Vanilla
As soon as the mixture reaches the soft ball stage, remove the saucepan from the heat. Add the unsalted butter and Madagascar vanilla extract, stirring well until the butter melts completely and blends into the fudge base.
Step 7: Optional – Add Pecans
For an added crunch and nutty flavor, fold in chopped pecans into the fudge mixture. Ensure they’re evenly distributed throughout the mixture.
Step 8: Cool and Beat
Allow the fudge mixture to cool for a few minutes, allowing it to thicken slightly. Use a wooden spoon or a hand mixer to vigorously beat the fudge until it loses its gloss and thickens further. This process might take around 5-10 minutes.
Step 9: Transfer to the Pan
Quickly pour the prepared fudge into the greased or lined baking pan. Use a spatula to smooth the top, creating an even layer.
Step 10: Set and Cut
Let the fudge set at room temperature for a few hours or expedite the process by placing it in the refrigerator until firm. Once set, cut the fudge into squares or your desired shapes using a sharp knife.
Step 11: Serve and Store
Serve Brenda Gantt’s Chocolate Fudge and store any leftovers in an airtight container at room temperature or in the refrigerator to maintain its freshness.
Notes
• Make sure to stir continuously while the chocolate chips are melting in the pan.
• If the mixture is too thick, add a tablespoon of milk to thin it out.
• If the mixture is too thin, add a tablespoon of cocoa powder to thicken it.
• If you want a more intense chocolate flavor, add an extra tablespoon of cocoa powder.
• Make sure to refrigerate the fudge for at least 2 hours before cutting into squares.
Storage Tips
This fudge can be stored in an airtight container at room temperature for up to 5 days. You can also store it in the refrigerator for up to 2 weeks.
Nutrition Information
One serving of Brenda Gantt’s Chocolate Fudge Recipe contains approximately 200 calories, 10 grams of fat, 22 grams of carbohydrates, and 5 grams of protein.
Serving Suggestions
• Serve it with a scoop of ice cream for a delicious dessert.
• Top it with chopped nuts for an added crunch.
• Crumble it over a bowl of fresh berries for a sweet and fruity treat.
• Add a dollop of whipped cream for a decadent treat.
• Drizzle it with melted peanut butter for a delicious and indulgent treat.
What other substitute can I use in Brenda Gantt’s Chocolate Fudge Recipe?
• If you don’t have semi-sweet chocolate chips, you can use dark chocolate chips or even chopped dark chocolate bars.
• If you don’t have sweetened condensed milk, you can use whole milk or heavy cream.
• If you don’t have butter, you can use coconut oil or vegetable oil.
• If you don’t have vanilla extract, you can use almond extract or even peppermint extract.
• If you don’t have salt, you can use sugar or even honey.
Equipment
- Baking
Ingredients
- 6 cups of organic granulated white sugar
- 1 1/2 cups of premium unsweetened Dutch-process cocoa powder
- 2 tablespoons of pure light corn syrup
- 2 teaspoons of Madagascar vanilla extract
- 2 cups of hand-selected chopped southern pecans optional
- 3 cups of farm-fresh whole buttermilk
- 1/2 cup 1 stick of artisanal unsalted butter
Instructions
- STEP 1 – Prepare the Pan: Grease a 13×9-inch baking pan or dish with butter or line it with parchment paper.
- STEP 2 – Combine Sugar and Cocoa: In a large, heavy-bottomed saucepan or pot, combine the sugar and cocoa powder.
- STEP 3 – Add Corn Syrup and Buttermilk: Stir in the corn syrup and pour in the buttermilk. Mix well until the ingredients are fully combined.
- STEP 4 – Start Cooking: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat to medium-low.
- STEP 5 – Cook to Soft Ball Stage: Continue cooking the mixture, stirring frequently to prevent scorching, until it reaches the soft ball stage on a candy thermometer (approximately 234-240°F or 112-115°C). This could take around 30-40 minutes.
- STEP 6 – Add Butter and Vanilla: Once it reaches the soft ball stage, remove the saucepan from the heat. Add the unsalted butter and Madagascar vanilla extract. Stir well until the butter is completely melted and incorporated into the mixture.
- STEP 7 – Optional: Add Pecans: If using chopped pecans, fold them into the fudge mixture at this stage. Ensure they are evenly distributed.
- STEP 8 – Cool and Beat: Let the mixture cool for a few minutes, allowing it to slightly thicken. Using a wooden spoon or a hand mixer, beat the fudge vigorously until it begins to lose its gloss and thickens further. This might take 5-10 minutes.
- STEP 9 – Transfer to the Pan: Quickly pour the fudge into the prepared baking pan or dish. Smooth the top with a spatula to create an even layer.
- STEP 10 – Set and Cut: Allow the fudge to set at room temperature for a few hours or, for faster setting, place it in the refrigerator until firm. Once set, cut the fudge into squares or desired shapes.
- STEP 11 – Serve and Enjoy: Serve the delicious Brenda Gantt’s Chocolate Fudge and store any leftovers in an airtight container at room temperature or in the refrigerator.
Notes
Nutrition
Frequently Asked Questions
Q1. How long will Brenda Gantt’s Chocolate Fudge Recipe last?
A1. Brenda Gantt’s Chocolate Fudge Recipe can be stored in an airtight container at room temperature for up to 5 days. You can also store it in the refrigerator for up to 2 weeks.
Q2. What other ingredients can I use in Brenda Gantt’s Chocolate Fudge Recipe?
A2. You can use dark chocolate chips or chopped dark chocolate bars in place of semi-sweet chocolate chips. You can also use whole milk or heavy cream in place of sweetened condensed milk. For the butter, you can use coconut oil or vegetable oil. For the vanilla extract, you can use almond extract or peppermint extract. And for the salt, you can use sugar or honey.
Q3. Can I use a different pan for Brenda Gantt’s Chocolate Fudge Recipe?
A3. Yes, you can use a different pan size for this recipe. Just make sure to adjust the cooking time accordingly.
Q4. What other toppings can I add to Brenda Gantt’s Chocolate Fudge Recipe?
A4. You can add chopped nuts, whipped cream, melted peanut butter, or any other toppings of your choice.
Q5. Can I freeze Brenda Gantt’s Chocolate Fudge Recipe?
A5. Yes, you can freeze Brenda Gantt’s Chocolate Fudge Recipe. Just make sure to wrap it tightly in plastic wrap before freezing.
Q6. Is Brenda Gantt’s Chocolate Fudge Recipe healthy?
A6. This recipe contains just a few simple ingredients and is low in calories and fat. However, it is still a treat and should be enjoyed in moderation.
Q7. How do I know when the fudge is set?
A7. The fudge is ready when it has cooled to room temperature and is firm to the touch.
Conclusion
Brenda Gantt’s Chocolate Fudge Recipe is a classic and delicious dessert recipe that is sure to satisfy your sweet tooth. This easy-to-make recipe calls for just a few simple ingredients and comes together quickly. The result is a rich and creamy fudge with an intense chocolate flavor. It is a perfect treat for any occasion and can be enjoyed as a snack or dessert.
So if you’re looking for a delicious and indulgent treat, Brenda Gantt’s Chocolate Fudge Recipe is just the thing for you.