Pas Fudge Recipes

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PA'S FUDGE

Provided by Kate Moses

Categories     Chocolate     Dessert     Christmas     Valentine's Day     Kid-Friendly     Birthday     Family Reunion     Edible Gift     Christmas Eve     Party     Candy Thermometer     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes, or may not make, about 2 pounds of fudge.

Number Of Ingredients 7



Pa's Fudge image

Steps:

  • Mix sugar, cocoa, milk, corn syrup, and salt in a large, heavy saucepan or Dutch oven. Place over medium heat and stir faithfully until sugar is melted. Bring to boil and cook to soft-ball stage (234° Fahrenheit). Stir occasionally to prevent sticking and scorching. Remove from heat and add butter and vanilla. Let cool to 110° without stirring. While the fudge is cooling, butter the bottom and sides of an 8-inch square pan.
  • Beat the fudge with a wooden spoon until it becomes very thick and loses its gloss. Quickly pour into the prepared pan. Score while warm into 1-inch squares, then allow to cool thoroughly for several hours or overnight. Cut with a sharp knife when cool, dipping the knife into hot water between cuts if necessary. Store the fudge between layers of waxed paper in a sealed container in a cool place.

4 cups granulated sugar
2/3 cup cocoa
1 1/2 cups whole milk
2 tablespoons corn syrup
1/2 teaspoon salt
6 tablespoons unsalted butter
2 teaspoons vanilla

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