I LOVE this fudge recipe! I have used it ever since I read it in Southern Living back in '03. I think that as with any candy recipe, it requires precision to turn out correctly - need to have a good candy thermometer and you need to make sure it has cooled sufficiently - wait about 30 minutes and beat for around three minutes. Made correctly it turns out silky and divine!
Yield: Makes about 20 (1-inch) pieces
- 2 cups sugar
- 2/3 cup milk
- 1/4 cup unsweetened cocoa
- 1 tablespoon corn syrup
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- Stir together sugar, milk, cocoa, corn syrup, and salt in a 2-quart saucepan. Bring mixture to a boil over medium-high heat, and cook until a candy thermometer registers 240°. Remove mixture from heat; add butter, and let melt. (Do not stir.) Let cool 10 to 15 minutes or until pan is cool to the touch. Stir in vanilla.
- Beat mixture with an electric mixer at medium-low speed 2 to 3 minutes or until mixture begins to lose its gloss. Working quickly, pour fudge onto a buttered 11- x 7-inch platter. Let cool 15 minutes. Cut into 1-inch pieces.
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