-1-1/2 teaspoons plus 1/4 cup butter, divided
-3 cups sugar
-2/3 cup baking cocoa
-1/8 teaspoon salt
-1-1/2 cups whole milk
-1 teaspoon vanilla extract

Yield: 64 pieces


Step 1: Prepare your pan
Start by lining an 8-inch square pan with foil. Then, grease the foil with 1-1/2 teaspoons of butter. This will help your fudge release easily from the pan when it’s finished.

Step 2: Boil the ingredients
Next, in a heavy saucepan, combine the sugar, cocoa and salt. Stir in the milk until smooth, then bring to a rapid boil over medium heat, stirring constantly.

Step 3: Cook to soft-ball stage
Once the mixture boils, insert a candy thermometer into the pan and cook, without stirring, until the thermometer reads 234°F, or soft-ball stage. Learn more about how to make candy.
Step 4: Add remaining ingredients and cool
Remove the mixture from the heat and add your vanilla and remaining butter. Be careful that you do not stir, though. That step comes later!

Step 5: Beat until thick
Let the mixture cool to 110°F. Then, beat with a spoon until the fudge thickens and just begins to lose its gloss. Immediately spread the mixture into your prepared pan and let cool completely.

Step 6: Set and serve
Ahh, finally—it’s time to dig in! Using the foil liner, gently lift the fudge out of the pan. Peel the foil away and discard, then cut the fudge into 1-inch squares. Serve and enjoy!

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