Desserts Recipes

American Heritage Chocolate Fudge

American Heritage Chocolate Fudge

There are a few treats that just scream HOLIDAYS to me. One of those happens to be homemade fudge. Believe when I say I will accept, and eat fudge anytime of year, but my grandpa’s homemade fudge is something my mom and I typically only make during the holidays. After my recent trip to Colonial Williamsburg, I was inspired by American Heritage Chocolate, to create a new spin on grandpa’s fudge. Thus was born American Heritage Chocolate Fudge.
American Heritage Chocolate

American Heritage Chocolate can only be purchased at historical sites, as it is as close as one could get to the original chocolate recipe from centuries ago. Back in the day, tons of sweetener and other ingredients were not added to chocolate. American Heritage Chocolate takes after this, and is mostly used for baking, due to it’s stronger nature in taste. This chocolate has a 1-to-1 ratio to other baking chocolates, so you can swap out any brand for American Heritage Chocolate. I recommend you do, because you will then get to experience a whole new set of flavors you didn’t know existed in chocolate.
American Heritage Chocolate Fudge

The interesting thing about American Heritage Chocolate is that different people can taste different things in it. Many say they taste a hint of banana, but I didn’t quite get that flavor. There are definitely some fruity undertones to it, which I think makes for a great addition to my grandpa’s fudge recipe. The consistency of the fudge was slightly altered as well, making it lighter. I fell in love with my new American Heritage Chocolate Fudge!

I’d like to challenge you to pick one of your chocolatey recipes, and swap out traditional baking chocolate for American Heritage Chocolate. Then come back and report the differences you noticed. It’s so fun!

Now for that fudge recipe:

American Heritage Chocolate Fudge
A light and flavorful fudge.
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  1. 1 cup evaporated milk (add about 1/4 cup water to dilute slightly)
  2. 1 block (3 oz) American Heritage Chocolate
  3. 3 cups sugar
  4. 3 Tbs Corn Syrup
  5. 1 Tbs Butter
  6. 1/2 tsp Vanilla
  7. 1/2 cup chopped nuts, optional
  1. In a heavy saucepan, melt chocolate in the evaporated milk, over medium heat. Stir constantly to keep froms corching.
  2. Stir in sugar and corn syrup. Keep stirring until sugar is dissolved, making sure no sugar granules are stuck to the side of the pan.
  3. Turn heat to medium low. Place candy thermometer in mixture and cook to softball stage (about 236* F).
  4. Remove from heat and immediately pour mixture into a bowl that you are comfortable mixing in.
  5. Add 1 Tbs butter and 1/2 tsp vanilla, but DO NOT stir.
  6. With thermometer in the chocolate, let it cool to under 200*. If you need it to cool quickly, you can place the bowl in a shallow cool water, until it gets below 200*.
  7. After mixture has cooled, beat well until fudge begins to set up. It will just begin to lose it’s glossy texture, which is when you know it is time to put it into the pan. This is also the time to add any chopped nuts, if desired. Mix in quickly, then pour into the pan.
  8. Turn mixture into a buttered 8×8″ pan and let it set.
  1. The last step is a little tricky. You need to watch closely as you beat the chocolate, to make sure it doesn’t set up too much, making it difficult to turn out into the pan. If you overmix and it looks dry, you can roll it between two pieces of wax paper, into a long thick roll.
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Emily Buys

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