Chocolate and Fruit Butter Fudge
This rich, old-fashioned fudge uses fruit butter to add a bright swirl of flavor to classic chocolate. Because fudge relies on precise temperatures, a kitchen scale and candy or instant-read thermometer are recommended.
TIP: The flavor combinations are endless — some of our favorites include dark chocolate with cherry butter, milk chocolate with strawberry butter, and white chocolate with cranberry pear butter.Servings: 16-25 pieces
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 900 g granulated sugar
- 1 cup heavy whipping cream
- ½ cup light corn syrup
- ½ cup evaporated milk
- 150 g unsalted butter
- 140 g high-quality chocolate of your choice, chopped
- 3 tablespoons Bauman’s fruit butter of your choice
Directions
- Line an 8×8-inch pan with parchment paper and spray with non-stick spray.
- In a large pot, combine sugar, heavy cream, corn syrup, evaporated milk, and butter. Bring to a boil, stirring continuously. Use a large pot, as the mixture will foam.
- Add chocolate and continue cooking until mixture reaches 241°F.
- Pour into a heatproof bowl and let cool for 5 minutes.
- Beat vigorously with a wooden spoon until mixture thickens.
- Pour into prepared pan, dollop fruit butter on top, and swirl gently with a toothpick or skewer. Let cool to room temperature before cutting and serving.
