Chocolate Fudge, Old Fashioned
Servings
1 3/4pounds
Servings
1 3/4pounds
Ingredients
Instructions
  1. Line 8 or 9 inch square pan with foil or parchment paper extending over edges of pan.
  2. Butter foil and set aside.
  3. Mix sugar, cocoa and salt in heavy 4 quart saucepan; stir in milk.
  4. Cover over medium heat, stirring constantly, until mixture comes to a full rolling boil.
  5. Boil without stirring, until mixture reaches 234 F on candy thermometer.
  6. Remove from heat.
  7. Add butter and vanilla. DO NOT STIR.
  8. Cool at room temperature to 110 F.
  9. Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes).
  10. Stir in chopped nuts if using.
  11. Quickly spread into prepared pan; cool completely.
  12. Cut into squares.
  13. 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!