I felt like I could not allow this holiday season to end without one final attempt at successful fudge. So here you have it, my decadent fudge – decadent due to the heavy cream, cognac, raspberry extract, and pecans that make this particular fudge exceedingly special.
For the record, this fudge turned out perfect – velvety, melt in your mouth, perfect – and it held its form. Finally!!
- 4 oz bittersweet baking Chocolate (chopped)
- 2 oz unsweetened baking Chocolate (chopped)
- 1 cup Sugar
- 1 cup Heavy Cream
- 3 tbsp Cognac
- 1/2 tsp Raspberry Extract
- 1/4 tsp Salt
- 1/4 cup (1/2 Stick) Butter (cubed)
- 1 cup chopped Pecans
- Line a loaf pan with plastic wrap.
- Lightly spray the plastic wrap with oil.
- Combine the sugar, chocolate, cream, cognac, raspberry extract, and salt in a deep heavy bottomed pot.
- Bring the mixture to a boil. Do not stir your mixture after it has started to boil.
- Insert a candy thermometer, and allow your syrup to continue to cook until it reaches the softball stage and your thermometer reads 236 F (~113 C).
- Meanwhile, use a wet brush to brush down the sides of the pot to prevent any crystals from forming.
- Once the syrup has reached the soft ball stage, turn off the burner, and let it cool back down to 110 F (~43 C).
- When the syrup had cooled sufficiently, stir in the butter.
- Stir in the pecans.
- Press the fudge into your loaf pan using an oiled spoon or spatula.
- Let it set overnight before cutting it into individual pieces.