Fudge by Billie
I think the clue to this perfect fudge is: #1 make it in a cast iron skillet, #2 don't leave it alone and test for that perfect soft ball stage, and #3 allow to cool down 5 to 10 minutes without touching it.
2 largeheaping tbsp cocoa
SMALL BOWL OF COLD WATER TO TEST FOR SOFT BALL STAGE
1 Tbspbutter, cut up
1 tsppure vanilla extract
OPTIONAL: CHOPPED WALNUTS
How to Make Fudge by Billie
- Testing for doneness: Allow some of the syrup to dribble off the spoon into the bowl of cold water. When you can push the fudge together using your fingers in the cold water remove the skillet from heat and do not stir. Allow the skillet to sit on the back of the stove heat off.