Fudge is one of those classic desserts that evokes nostalgia and warmth with every bite. Its creamy, chocolatey texture is beloved by many, but have you ever wondered about the story behind this delicious treat?
Baltimore fudge offers a unique take on the traditional fudge recipe, blending old-fashioned techniques with flavors that feel both indulgent and familiar.
The History of Fudge: A Sweet Beginning
Fudge’s origins trace back to the late 19th century, when it was a campus favorite among women’s colleges. It’s said to have started as a happy accident, with amateur candy-makers perfecting the blend of sugar, milk, and chocolate.
Baltimore fudge draws inspiration from that same history, keeping the process simple yet rewarding. Unlike other recipes that might require advanced skills or tools, this version is approachable for beginners while offering rich flavors that impress even seasoned dessert enthusiasts.
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Why Baltimore Fudge Stands Out
This dessert is more than just a sweet treat—it’s a rich, chocolatey experience. Baltimore fudge is known for its balance of smooth creaminess and a slightly firmer bite.
What makes this recipe stand out is its use of finely chopped dark chocolate combined with brown sugar and white sugar, creating a depth of flavor that pairs perfectly with a warm drink or as a standalone indulgence.
The key to this recipe is its low-stress preparation. Unlike recipes that demand constant monitoring, Baltimore fudge allows for a more relaxed approach. This makes it perfect for busy schedules or a fun family activity.
Tips for Perfecting Your Fudge
Here are a few tips to ensure your fudge turns out perfectly every time:
- Use a Digital Thermometer: Precision is key when cooking the syrup. Aim for 240°F during the boiling stage to ensure the fudge sets properly.
- Avoid Over-Stirring: Over-stirring the mixture can disrupt crystallization, leading to a gritty texture. Stir gently during critical points of the recipe.
- Prep Your Tools: Grease your parchment paper and cutting board to make transferring and cutting the fudge easier.
- Experiment with Flavors: While dark chocolate is the star here, you can add vanilla extract, a pinch of sea salt, or even a swirl of caramel for extra flair.
Creative Variations for Every Occasion
Baltimore fudge is versatile and can easily be adapted for different tastes or dietary needs. Here are a few ideas to make this recipe your own:
- Coconut White Chocolate Fudge: Swap dark chocolate for white chocolate and add unsweetened coconut milk for a tropical twist.
- Nutty Delight: Add chopped pecans, almonds, or walnuts for extra crunch and flavor.
- Vegan-Friendly: Use plant-based butter and dairy-free chocolate to create a vegan version of this beloved dessert.
- Festive Add-Ins: Incorporate crushed peppermint candies during the holidays or mini marshmallows for a s’mores-inspired treat.
Why This Recipe Is Perfect for Sharing
This fudge recipe makes enough to share with friends and family, but you might find it hard to part with! The bite-sized pieces are perfect for gifting during holidays or special occasions.
Wrap them up in decorative tins or parchment paper for a thoughtful homemade gift that’s sure to impress.
The beauty of Baltimore fudge lies in its simplicity and universal appeal. Whether you’re a novice in the kitchen or a dessert aficionado, this recipe is a go-to for creating something memorable.
Elevate Your Dessert Game
If you’ve been searching for a dessert that’s as rewarding to make as it is to eat, Baltimore fudge is your answer. Its rich chocolatey flavor, smooth texture, and nostalgic roots make it a standout among other recipes.
Plus, the flexibility to customize it ensures you’ll never tire of making (and eating) this delightful treat.
So grab your saucepan, a few simple ingredients, and get ready to create a dessert that’s sure to become a favorite in your home.
Baltimore Fudge Recipe
Equipment
- 3-quart stainless steel saucepan
- Digital thermometer
- Metal bench scraper
- 12-inch square surface for kneading
- Parchment paper
- Rolling Pin
Ingredients
- 1 cup whole milk
- 5 tablespoons unsalted butter chilled and cut into pieces
- 1 teaspoon kosher salt
- 2 cups packed light brown sugar
- 2 cups granulated sugar
- 1⅔ cups finely chopped 72% dark chocolate
- 1 tablespoon vanilla extract
Instructions
Prepare the Fudge
- Combine the milk, butter, salt, brown sugar, granulated sugar, and dark chocolate in a 3-quart saucepan.
- Heat the mixture over medium heat, stirring continuously with a fork until the chocolate melts and the syrup starts bubbling around the edges, approximately 8 minutes.
- To prevent sugar crystals, use a pastry brush dipped in water to clean any residue from the sides of the pan. Reapply water as needed for a smooth result.
- Attach a thermometer to the saucepan and cook the mixture without stirring until the temperature reaches 240°F. This step takes about 5 minutes, and you will notice vigorous bubbling during this process.
- Remove the saucepan from heat and allow the mixture to cool undisturbed until it reaches 118°F, which takes roughly 1½ hours. Some chocolate flecks around the edges are normal at this stage.
Shape and Cut the Fudge
- Lightly grease a 12-inch square surface and prepare parchment paper to use for shaping and rolling.
- Once the syrup has cooled, stir in the vanilla extract using a flexible spatula. The mixture may initially feel gritty, but this will smooth out as you continue.
- Begin kneading the mixture on the prepared surface, folding and spreading it into a ½-inch thick layer. Use a bench scraper to fold the fudge back into a lump repeatedly until it becomes glossy and smooth, about 5 minutes.
- Lay parchment paper over the kneaded fudge and roll it out into a 9×12-inch rectangle that is about ½ inch thick.
- Cut the fudge into 48 squares and store them in an airtight container, separating each layer with parchment paper. The fudge will keep for up to 3 weeks at room temperature or up to 2 months if refrigerated.
Notes
- Grainy Fudge: Ensure the syrup cools completely to 118°F before you start kneading.
- Fudge That Won’t Set: Double-check that the syrup reached 240°F during the cooking stage.
- Stir the fudge manually, as using an electric mixer can cause the fudge to solidify too quickly.
- For accurate results, calibrate your digital thermometer by confirming it reads 212°F in boiling water.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.