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Dark Chocolate Cabernet Fudge Recipe

Dark Chocolate Cabernet Fudge Recipe
Recipe Date:
Cook Time:
Imperial (US)
Makes approximately 1 3/4 Pounds of Fudge
  • 3 cups Sugar
  • 2/3 cup Dark Cocoa
  • 1/8 tsp Salt
  • 1 cup Evaporated milk
  • 1/2 cup Old York Cellars Cabernet Sauvignon (reserve 1 Tbsp)
  • 1 tbsp Corn syrup
  • 1/4 cup Butter
  • 1 cup Chopped nuts (optional)
  • Butter an 8 inch pan or line with foil that extends over the edges of the pan and butter the foil.
  • Mix sugar, cocoa and salt in a heavy, 4-quart saucepan. Stir in evaporated milk, corn syrup and Old York Cellars Cabernet Sauvignon, reserving 1 tablespoon of the wine.
  • Cook over medium heat, stirring constantly, until mixture comes to a full, rolling boil. Boil without stirring until mixture reaches 234 degrees F on a candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.
  • Remove from heat. Add butter and the reserved tablespoon of Cabernet Sauvignon. Do not stir!
  • Cool to 110 degrees F (lukewarm). Beat with a wooden spoon until fudge begins to thicken and loses its sheen, about 7-8 minutes. If you are adding the optional nuts, stir them in here. Quickly spread in prepared pan and cool completely.
  • Cut into squares. Store in an airtight container at room temperature.

Cheers & Enjoy with your Favorite Glass of Old York Cellars Wine!