Pa's Fudge
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
48
Sourness
47
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cups
Granulated Sugar2 cup
Cocoa1.5 cups
Whole Milk2 tbsps
Corn Syrup1 tsp
Salt6 tbsps
Unsalted Butter2 tsps
VanillaDirections:
1
Mix sugar, cocoa, milk, corn syrup, and salt in a large, heavy saucepan or Dutch oven
2
Place over medium heat and stir faithfully until sugar is melted
3
Bring to boil and cook to soft-ball stage (234° Fahrenheit)
4
Stir occasionally to prevent sticking and scorching
5
Remove from heat and add butter and vanilla
6
Let cool to 110° without stirring
7
While the fudge is cooling, butter the bottom and sides of an 8-inch square pan
8
Beat the fudge with a wooden spoon until it becomes very thick and loses its gloss
9
Quickly pour into the prepared pan
10
Score while warm into 1-inch squares, then allow to cool thoroughly for several hours or overnight
11
Cut with a sharp knife when cool, dipping the knife into hot water between cuts if necessary
12
Store the fudge between layers of waxed paper in a sealed container in a cool place
13
Mix sugar, cocoa, milk, corn syrup, and salt in a large, heavy saucepan or Dutch oven
14
Place over medium heat and stir faithfully until sugar is melted
15
Bring to boil and cook to soft-ball stage (234° Fahrenheit)
16
Stir occasionally to prevent sticking and scorching
17
Remove from heat and add butter and vanilla
18
Let cool to 110° without stirring
19
While the fudge is cooling, butter the bottom and sides of an 8-inch square pan
20
Beat the fudge with a wooden spoon until it becomes very thick and loses its gloss
21
Quickly pour into the prepared pan
22
Score while warm into 1-inch squares, then allow to cool thoroughly for several hours or overnight
23
Cut with a sharp knife when cool, dipping the knife into hot water between cuts if necessary
24
Store the fudge between layers of waxed paper in a sealed container in a cool place