Ingredients- 1½ cups whole milk
- ⅔ cup cocoa (unsweetened good quality)
- 3 cups granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- ¼ cup butter
Instructions- Line an 8 inch square pan with buttered parchment paper.
- In a medium heavy saucepan stir together sugar, salt and cocoa, 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° Fahrenheit. Approximately 30 minutes.
- Remove pot from heat, add the vanilla and butter. Do not stir. Cool to room temperature (110° Fahrenheit), 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 to -4 weeks. Enjoy!
This article and recipe adapted from
this site!
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