- 3 cups sugar
- 2/3 cup baking cocoa
- 1/8 teaspoon salt
- 1-1/2 cups milk
- 1-1/2 teaspoons plus 1/4 cup butter (no substitutes), divided
- 1 teaspoon vanilla extract
- In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk; bring to rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234* (soft-ball stage). Remove from the heat; add butter and vanilla (do not stir). Cool to 110*. Beat with a spoon until fudge thickness and just begins to lose its gloss. Immediately spread into a buttered 8-in. square pan. Cool. Cut into 1-in. squares. Yield: about 5 dozen.
- 30 servings, 2 per serving. Yield: about 5 dozen.
Reviews forSweetheart Fudge
"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! :)"