I personally think that this amazing molasses fudge is perfect for parties. Casual gatherings with friends wherein you will just enjoy the conversations and the food around you. I am pretty sure your guests will flock towards the dessert table and finish these little beauties in no time at all! This molasses fudge recipe is so sinful and so chocolaty! I have never tasted anything as chocolaty as this before. You really have to try this!
Our friend over at HP Cooking has this to say about this amazing recipe:
“I have had rather inconsistent luck with my forays into fudge, but hopefully the treacle fudge recipe from The Unofficial Harry Potter Cookbook doesn’t fail me!”
There you go. Thank you, for sharing this really moist and fudgy recipe to us! I make this every chance I got and I still get the same reaction every single time!
It tastes magical, if you ask my friends. My family simply give me the puppy dog eyes so i will make this for them again and again. It’s a winner fudge recipe!
Ingredients
1 cup Domino granulated sugar
1 cup Domino packed dark brown sugar
1 stick Land O Lakes butter
1/2 cup Borden heavy cream
2 Tbs Lyle’s black treacle (or Grandma’s dark molasses or blackstrap molasses)
1/4 tsp McCormick cream of tartar
1 tsp McCormick vanilla
Instructions
1. Grease an 8″ square pan and set aside.
2. Combine the granulated sugar, brown sugar, butter, heavy cream, treacle, and cream of tartar in a medium saucepan
3. Cook over medium-high heat, stirring constantly, until the butter is melted and the ingredients are combined. Wash down and sugar crystals that form on the sides of the pan with a brush dipped in hot water.
4. Use a candy thermometer and cook without stirring until the mixture is 240 degrees.
5. Remove the pan from the heat and stir in the vanilla.
6. Allow the bubbles to subside and let the mixture cool for about 5 minutes.
7. Remove the thermometer and stir vigorously with a wooden spoon until the mixture loses its gloss and is very thick, 15 to 20 minutes (I went at it for a good half hour, and it was still kind of glossy… I think maybe it should be cooked to 245 or even 250 degrees).
8. Scrape the mixture into the prepared pan and smooth the top.
9. Cool completely before cutting into squares.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: You can store it in the refrigerator and it will still taste good after.
Thanks again to HP Cooking for this amazing recipe.
