Instructions
- Step 1: Mix Mix the sugar and cocoa together in the large saucepan. Then add the corn syrup and evaporated milk.
- Step 2: Cook Cook the mixture over medium heat, stirring until it reaches 234 to 240 degrees Fahrenheit on a candy thermometer. Remove from heat.
- TIP: Test for doneness by dripping a small drop of the mixture into cold water. If it forms a soft ball, it’s done.
- Step 3: Add butter Stir the butter and vanilla into the fudge mixture and beat thoroughly.
- TIP: You can also add chopped walnuts or pecans.
- Step 4: Transfer to dish Pour the fudge immediately into a buttered, rectangular glass dish – the mixture hardens quickly. Use a spatula to spread it evenly in the dish.
- Step 5: Set, cut, and serve Allow the fudge to set for a few hours, and then cut it into squares and serve. Fudge can be refrigerated in an airtight container for up to 1 week.
- FACT: Composer and fudge enthusiast Cole Porter had a standing order for 9 pounds of fudge to be shipped to him monthly.
You Will Need
- 3 c. sugar
- 4 tbsp. cocoa powder
- 3 tbsp. light corn syrup
- 1 c. evaporated milk
- 6 tbsp. butter
- 1u00bd tsp. vanilla extract
- A large saucepan
- A candy thermometer
- A glass baking dish
- A spatula
- 1 c. chopped walnuts or pecans (optional)
