Auntie Jean's Fudge
Important tip: If you get the urge to stir before the temperatures are correct you will have grainy fudge. It will not be smooth tasting. It has something to do with heat and sugar having a bad reaction. (thanks to Alton Brown I know that)
I have never written this recipe down this is all from memory. I hope you all enjoy.
When it comes to times I was guessing. I will make this soon and time on my stove. But it could be different on different stovetops.
So go by your candy thermometer. I use the candy/fry thermometer so it has mercury in it like an old fashion thermometer. So be careful and always check to make sure yours isn't broken or cracked.
Featured Pinch Tips Video
- 3 Tbsp
- cocoa, unsweetened
- 1 c
- 2 c
- 2 Tbsp
- 1 tsp
- vanilla extract
1Take a heavy saucepan and add cocoa, milk and sugar. Heat on medium stir only until all mixed together and all the cocoa and sugar have disolved. Put your candy thermometer onto the side and make sure the end of it doesn't touch the bottom of the pan or you will not get a proper reading. Cook WITHOUT stirring until the candy thermometer reads soft ball stage. If you like firmer fudge cook until 238 degree. Once it reaches soft ball stage or 238 degrees remove from heat. Add cold butter and vanilla extract. DO NOT stir yet. Wait until the thermometer reads 110 degrees. Once at proper temperature stir or whip with wooden spoon until it loses its glossy sheen. Pour into a buttered pan or buttered deep dinner plate. Cut when firm usually when it is cool.