One fun fact about this kind of fudge is that it is the first ever recorded flavor! Chocolate is an amazing sweet and it adds deeply to many recipes. It is such a precious product that it actually is used as currency in same nations. Although, many overlook fudge they don’t realize that the word “fudge” was changed at the creation of this chocolate treat. It once meant “to fit together or adjust (clumsily).” By the 1800’s it was used to refer to a hoax or cheat. Eventually, it evolved into a kid friendly definition about messing up.
| Level: Easy | Time: 1 hr. 15 mins. | Yield: 20 pieces |
Ingredients:
- 3 cups granulated sugar
- 2/3 cups cocoa (unsweetened good quality)
- 1/8 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 cup butter
- 1 teaspoon vanilla
Directions:
- Line an 8 inch square pan with buttered parchment paper.
- In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
- Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
- Turn heat to low and continue to cook without stirring until temperature reaches 234 °F. Approximately 30 minutes.
- Remove pot from heat, add the butter and vanilla. Do not stir. Cool to room temperature (110°F), approximately 30 minutes. Then beat with a wooden spoon just until mixture begins to lose some of it’s gloss (approximately 6-8 minutes).
- Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature). Cut into squares. Store in an airtight container at room temperature.
- You can also freeze the fudge in a double bag, well wrapped. Freeze either in pieces or the whole slab. Can be frozen up to 3 months. Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.
- Enjoy!
My Tips:
I particularly love this recipe because its old fashioned chocolate fudge. I love the smooth texture of this fudge and how it melts in your mouth. The chocolate is rich and SO delicious.
Some tips I found that help you make the best possible fudge, is to line your pan with parchment paper. This makes it easier to take out of the pan and cut. Using a wooden spoon is also preferred, over a whisk or metal spoon as it is easier on the fudge. Stop stirring once the fudge begins to boil and reduce your heat to low, to make sure it doesn’t burn. Once the mixture starts to lose its gloss then stop stirring. Also, keep in mind that this particular recipe will take some patience.
