June 16th is National Fudge Day!
For best results, follow recipe exactly. Do not double.
Ingredients
- 3 c sugar
- 2/3 c cocoa powder
- 1/8 tsp salt
- 1 1/2 c milk
- 2 oz butter
- 1 tsp vanilla extract
- 1 c chopped walnuts or pecans opt
Servings: pounds
Instructions
- Line 8 or 9 inch square pan with foil or parchment paper extending over edges of pan.
- Butter foil and set aside.
- Mix sugar, cocoa and salt in heavy 4 quart saucepan; stir in milk.
- Cover over medium heat, stirring constantly, until mixture comes to a full rolling boil.
- Boil without stirring, until mixture reaches 234 F on candy thermometer.
- Remove from heat.
- Add butter and vanilla. DO NOT STIR.
- Cool at room temperature to 110 F.
- Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes).
- Stir in chopped nuts if using.
- Quickly spread into prepared pan; cool completely.
- Cut into squares.
- Store in tightly covered container at room temperature.
Recipe Notes
Trouble shooting; fudge soft? Beat too little. Makes a nice topping for ice cream. Fudge hard and sugary? Beat too long. Still very good but our recipe for Oh Fudge!
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