Chocolate – Flavourless Chocolate/Chocolate Alternative in Fudge

candychocolatefudge

I've just recently gotten into making fudge and have found a recipe that works amazing for almost every flavour I want to make. I use Cocoa Powder or White Chocolate Squares depending on the desired outcome.

But I'm running into a problem when it comes to more delicate flavours (as well as some mixed flavours). The chocolate/white chocolate taste overpowers some of them. (Specifically, so far, Maple Chocolate, Vanilla, and Caramel–but I'm wanting to try fruit flavoured ones and am worried it'll be more of the same)

Is there an alternative to using them? Should I try making a batch without any chocolate of any sort? I'd like to stick with the recipe I have if possible

Thanks in advance

edit

This is the recipe I'm using:

  • 2 cups white sugar
  • 1 cup milk
  • 1/2 cup pure cocoa
  • 4 tbsp butter
  • 1 tsp vanilla

or

  • 2 cups white sugar
  • 1 cup milk
  • 3 oz white baker's chocolate
  • 2 tbsp butter
  • 1-2 tsp of other flavouring

The cocoa is mixed in with the milk and sugar and simmered, while the white chocolate is added after the milk and sugar hit 238oF/114oC–which is why I was wondering if it'd work if I just don't add any chocolate (and add the 4 tbsp of butter rather than the 2 tbsp)

Best Answer

In white "chocolate" fudge the white chocolate adds fat, from cocoa butter, sugar and vanilla. White chocolate is mostly about texture and has little flavor of its own. In my opinion white chocolate isn't particularly useful in white fudge because the cocoa butter doesn't enhance the texture much and the sugar and vanilla are more easily (and inexpensively) added separately. In regular, chocolate, fudge there is no cocoa butter and the cocoa powder is used purely for the flavor.

Fudge is a creamy candy. It is creamy, and reminds us to some degree of chocolate, because of the small sugar crystals. The cocoa powder in chocolate fudge doesn't play a significant role in the texture of the candy.

You can leave the cocoa powder out of your chocolate fudge recipe and use other flavorings.

As ChrisH wrote in a comment, it might be easier to simply start with a blank-slate fudge recipe that has no cocoa powder. It will likely be very similar.

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