Total TimePrep/Total Time: 30 min.
Makesabout 5 dozen
- 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
- 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.
Editor's NoteWe 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.
Nutrition Facts2 each: 106 calories, 2g fat (1g saturated fat), 6mg cholesterol, 33mg sodium, 22g carbohydrate (20g sugars, 0 fiber), 1g protein.
Dec 1, 2010
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! :)
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