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Sweetheart Fudge

 Sweetheart Fudge
This rich cocoa fudge, shared by Ottawa, Kansas field editor Dorothy Anderson, is sure to delight someone you love.
30 ServingsPrep/Total Time: 30 min.


  • 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 McCormick® Pure Vanilla Extract


  • 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.
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.