My Auntie Fran has a sweet tooth! She is the tiniest little thing and yet whenever she makes a recipe for us it's always chocolate and ALWAYS sweet! This is her favorite fudge recipe and it's really sweet, really easy, and pretty quick. She taught us how to use the candy thermometer and what the fudge looks like using the cold water technique. It works either way!
Prep Time: 40 mins
Total Time: 3 1/4 hrs
- 1 Line 8 or 9 inch square pan with foil; butter foil.
- 2 In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
- 3 Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
- 4 Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
- 5 Remove from heat. Add butter & vanilla.
- 6 DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
- 7 Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
- 8 Quickly spread into prepared pan; cool.
- 9 Cut into squares.
- 10 Store wrapped loosely in foil in the refrigerator.
- 11 *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.
Read more: http://www.food.com/recipe/hersheys-old-fashioned-rich-cocoa-fudge-4573#ixzz1S1mJJp10