Chocolate Fudge
Claire Saffitz
375 ratings with an average rating of 4 out of 5 stars
375
1 hour 15 minutes, plus at least 3 hours’ resting
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Pour 2½ cups water into a 4-quart glass bowl. Slowly whisk in ¾ cup cornstarch until smooth. Transfer to the microwave and cook on high power for 2 minutes. Using oven mitts or potholders, carefully transfer to a countertop and stir with a heat-resistant spatula. Return to microwave and heat 1 minute at a time, stirring between heatings, until the mixture thickens, bubbles and becomes translucent, about 5 to 6 minutes. Then heat on half power for 3 minutes.
Mix in the sugar, corn syrup and saffron. Heat on high power for 5 minutes. Stir and repeat, then stir and repeat again. After the last time, stir in the lemon juice. Slit the vanilla bean lengthwise, scrape all the seeds into the mixture and stir to combine. (Save the bean for another use.)
Continue to heat on high power for 3-minute periods, stirring in between, until a little syrup scraped onto the edge of a cold plate quickly sets to a tacky solid, from 12 to 21 minutes.
Grease an 8-by-8-inch baking pan with cooking oil and scrape and spread the mix into it. Allow to rest, uncovered, until it is firm enough to handle, several hours or overnight. Dust the top with cornstarch. Invert onto a small cutting board, using a spatula if needed, and dust the other side with cornstarch. Transfer the board to the freezer for 30 minutes. Cut into ¾-inch squares with scissors or a knife.
Combine the remaining ½ cup cornstarch and the powdered sugar, and toss the squares in it. Store the candy in this mixture in a wide, shallow container.
I used only a 1/2 teaspoons of saffron and it seems quite potent. I think a full teaspoon is too much. I also used 3.5 tablespoons of lemon juice. It turned out beautifully, though you can't possibly store it as the picture shows as the uncoated edges would stick badly.
Followed the recipe but ended up with something more like a jolly rancher than Turkish delight. If I made it again I would be careful at the last step and stop earlier when the cold plate test is softer vs firm as the instructions suggest.
I upped the lemon juice - next time I’ll add some citric acid for more punch. Finished product was beautiful, but the texture was a little lumpy on some pieces - I’ll perhaps strain the initial slurry in the future. I stopped at 12 mins on the final cook, probably could’ve gone longer but didn’t want to risk it. Very pleasant texture and chew as a Valentine’s treat.
I followed the recipe though I added lemon zest instead of saffron, and it massively overcooked in my microwave at around the 8 minute mark. It turned a caramel color and smelled like caramel rather than a Turkish delight.
Looks like pistachios in the photo. When/how do we add to the recipe?
I used only a 1/2 teaspoons of saffron and it seems quite potent. I think a full teaspoon is too much. I also used 3.5 tablespoons of lemon juice. It turned out beautifully, though you can't possibly store it as the picture shows as the uncoated edges would stick badly.
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