This incredible recipe for the most perfect, creamy fudge is not very easy to make, but you can do it! Just read over the instructions carefully before you start and make sure that you understand the terms of the instructions.
You really need a candy thermometer to make this fudge recipe to test for doneness. If it overcooks, the texture will hard, which is not what you want in fudge! But if you don't have a thermometer, you can test the candy for doneness using the cold water trick. Drop a bit of the fudge mixture into a small cup of very cold water. When the fudge is ready to be removed from the heat, it will form a soft ball in the water that you can pick up with your fingers, but is very pliable. This usually takes about 20 minutes from the time the fudge mixture comes to a boil.
This classic, old-fashioned candy recipe is one that everyone should make at least once in their lifetime. It also makes a fabulous frosting for brownies. When the fudge starts to harden, quickly pour it over an 8" or 9" pan of brownies and spread to cover. Then dig in.
- 1/2 cup cocoa powder
- 4 cups sugar
- 1-1/2 cups milk
- 2 teaspoons light corn syrup
- 1/4 cup butter
- 2 teaspoons vanilla
- Combine the cocoa with the sugar in a heavy saucepan and mix with a wire whisk. Add the milk and corn syrup and mix well.
- Bring this mixture to a rolling boil over medium heat, stirring frequently. When the mixture comes to a boil, cover the pan for 2 minutes so sugar crystals are washed down sides of pan by the steam.
- Then uncover the pan, clip on a candy thermometer, making sure it doesn't touch the bottom or sides of the pan, reduce the heat to low and cook gently to 234°F (soft ball stage). You can also use the cold water trick at this point.
- Then remove the pan from the heat, drop the butter into the mixture, and let the saucepan sit without moving until the fudge is lukewarm (110°F). This is a very important step - if you move or jostle the pan while the fudge is cooling you'll have sugary fudge.
- Then add the vanilla and beat with a metal spoon until the fudge begins to lose its gloss and thickens. This takes awhile, and you'll probably need help stirring!
- All at once it will come together and look like fudge. The candy will not dissolve back into the mixture in the pan when you lift the spoon but will leave a distinct ribbon of fudge. The second this happens, quickly spoon and spread the fudge into a 9" greased square pan. Let cool completely and cut into squares.