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fudge recipe with cocoa powder
- Total Time: 165 minutes
- Yield: 64 pieces 1x
- Diet: General
Description
A rich cocoa fudge with a unique blood orange and smoked paprika swirl, offering a sophisticated twist on a classic candy. This recipe requires a candy thermometer for a smooth, creamy texture.
Ingredients
- 3 cups granulated sugar
- 3/4 cup unsalted butter, cubed
- 2/3 cup evaporated milk
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/2 cup fresh blood orange juice
- 1 1/2 teaspoons blood orange zest, divided
- 1/4 cup granulated sugar (for swirl)
- 1 1/4 teaspoons smoked paprika, divided
Instructions
- Prepare Swirl Mixture: Simmer blood orange juice, 1 tablespoon zest, 1/4 cup sugar, and 1 teaspoon smoked paprika in a small saucepan. Reduce heat and cook for 10-15 minutes until thick and syrupy. Set aside to cool.
- Set Up Pan: Line an 8×8 inch square pan with parchment paper, allowing overhang on two sides, and grease lightly.
- Cook Fudge Base: In a heavy saucepan, combine 3 cups sugar, butter, evaporated milk, cocoa powder, and salt. Cook over medium heat, stirring until the butter melts and sugar dissolves. Bring to a rolling boil.
- Reach Soft-Ball Stage: Insert a candy thermometer and boil without stirring until the mixture reaches 234-239°F (112-115°C). Immediately remove from heat.
- Cool and Beat: Stir in the vanilla extract. Let the mixture cool undisturbed to about 140°F (60°C). Beat vigorously with a wooden spoon or electric mixer for 5-7 minutes until the fudge loses its glossy shine and thickens.
- Swirl and Set: Pour two-thirds of the fudge into the pan and spread evenly. Dollop half of the cooled swirl mixture over it. Add the remaining fudge, then top with the rest of the swirl. Create gentle swirls with a knife.
- Chill and Cut: Refrigerate for at least 2 hours until firm. Lift the fudge using the parchment overhangs and cut into 1-inch squares.
- Garnish: Dust each piece with remaining smoked paprika and sprinkle with remaining blood orange zest before serving.
Notes
A candy thermometer is crucial for achieving the correct texture. Do not stir while boiling to avoid crystallization, and cool the mixture to 140°F before beating. For clean cuts, ensure the fudge is completely cold and use a hot, sharp knife, drying it between cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 60 kcal
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 0.5 g
- Cholesterol: 5 mg