Matt's Fudge

What would life be like without fudge.  My son would certainly would not find much pleasure in cake were it not for this creamy and sweet chocolate classic. This recipe comes from my Uncle Matt (the other beloved baker in our family). This fudge has iced his triple Chocolate Cake at the Hudson House in Nyack for as long as I can remember – a chocoholic’s dream come true.

Matt’s Fudge Icing can be stored in the refrigerator in an air tight container for 2 weeks. To use the chilled icing, bring it to room temperature and beat at medium speed in the bowl of an electric mixer until smooth and creamy.  To speed up this process you can lightly reheat the icing in its mixing bowl, over a hot water bath, before beating. 

-LH

In a small saucepan over low heat, mix together:                                                 

¼ cup granulated sugar
2 large egg yolks
¾ cup heavy cream           
1 teaspoon pure vanilla extract
Pinch of salt

Whisk until slightly thickened and coats the back of a wooden spoon (175-180° on a candy thermometer):

Remove from the heat and whisk in until melted:

8 ounces finely chopped semisweet chocolate
3 ounces (3/4 stick) unsalted butter

Whisk in:  

                           

¼ cup light corn syrup
2 tablespoons sour cream                       

Transfer to a bowl, cover with plastic wrap, and chill for 1 hour to overnight.           

Yield: approximately 2 ¼ cups