Homemade Fudge

Name: Homemade Fudge
Yield: 32 serving
Cuisine: American
Ingredients: 3 cups granulated sugar; 2/3 cup Hershey's Cocoa; Pinch salt; 1 1/2 cup whole milk; 1/2 stick butter; 1 tsp vanilla

1953kenny @kennyp

Texas, United States

Admittedly I am more a baker than a candy maker. Fudge and other candies can be tricky. So, from trial and error I took a traditional Fudge recipe and timed the steps so that I could duplicate it over and over. This recipe is the result of that effort.

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Ingredients

32 serving

3 cupsgranulated sugar
2/3 cupHershey's Cocoa
Pinchsalt
1 1/2 cupwhole milk
1/2 stickbutter
1 tspvanilla

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Steps

1

In large pan (at least 4 qt) combine sugar, cocoa, salt, and milk.
2

Place on medium heat and stir constantly. When this mixture starts to boil quit stirring and set timer for 10 minutes.
3

After 10 minutes check temperature or do soft ball test. Soft ball test is just dropping some of the mixture in a cup of cold water. Temperature should be 234 degrees or a soft ball from your test. If done, remove from heat. Otherwise, continue cooking while testing every 2 minutes. You do not want to overcook as candy will be too hard.
4

When you remove from heat add butter and vanilla. Set timer for 8 minutes.
5

Place aluminum foil over 9 inch pan extending over all sides. Melt some butter and brush all over the foil.
6

After 8 minutes add any nuts or marshmallows to the mixture. Stir for 2-3 minutes. Fudge will still be shiny but beginning to feel firmer. Pour into buttered pan and allow to cool.
7

After fudge cools cut into pieces. Should make 32 or so pieces. Approximately 1 1/2 lbs.
8