Sweetheart Fudge Recipe

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This rich cocoa fudge, shared by Ottawa, Kansas field editor Dorothy Anderson, is sure to delight someone you love.

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Sweetheart Fudge Recipe

Prep/Total Time: 30 min.

Yield: 30 Servings

30 30

Ingredients

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 milk
1 teaspoon vanilla extract

Directions

Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir).
Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: about 5 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (2 each) equals 106 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 33 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein.

Originally published as Sweetheart Fudge in Taste of Home February/March 1997, p67

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Sweetheart Fudge

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(1-1) of 1 reviews

Reviewed on Dec. 01, 2010 by Prairedawn

This was my first successful fudge I have ever made in my life. I thought making fudge was going to be a breeze, but found out that it takes patience. This recipe was delicious, easy and turned out the way I always imagined fudge to be. However, it will take approximately 22-25 min. for the temp to get up to 234 degree and at least 45-50 min. for the temp to get down to 110 degrees, just be patient, it will be worth the wait! :)