Spoon Fudge
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
Corn Syrup1 cup
Sugar3 cup
Whole Milk1 cup
Unsweetened Cocoa Powder4 tbsps
Unsalted Butter340 g
BourbonDirections:
1
Watch how to make this recipe
2
Special equipment: a candy thermometer Spray the bottom of an 8-by-8-inch baking pan with cooking spray
3
Line the baking pan with overlapping pieces of parchment, leaving enough to hang over the sides of the pan; this will help you remove the fudge from the pan
4
Spray the pieces of parchment with cooking spray
5
Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat
6
Stir until the sugar and butter melt
7
Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes
8
Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately
9
Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed
10
Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour
11
Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board
12
Peel off the parchment
13
Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper
14
Store in the refrigerator until ready to serve or up to 1 week
15
Split the vanilla beans lengthwise, leaving them attached at one end
16
Place them in a 10- to 12-ounce bottle and cover with the liquor
17
Put on the top and shake vigorously
18
Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week
19
The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months