Fudge
INGREDIENTS:
- 3 cups of granulated sugar
- 2/3 cup of cocoa (unsweetened or dutch processed)
- 1/8 teaspoon of salt
- 1 1/2 cups of whole milk
- 1/4 cup of butter (preferably room temperature and salted)
- 1 teaspoon of vanilla
Note: If unsalted butter is used increase salt by 1/4 of a teaspoon
Instructions:
- Line an 8 inch square pan with buttered parchement paper.
- Get a medium heavy saucepan and stir together sugar, cocoa, and salt, then add the milk and stir with a wooden spoon (do not use a whisk or metal spoon).
- Cook over meduim heat stirring continously until the mixture starts to boil (make sure the boil is strong), for approximately 15 minutes.
- Remove the pot off the heat and add the butter and vanilla. Do not stir. Cool the fudge to room temperature, for approximately 30 minutes. Then beat with a wooden spoon just until the mixture begins to lose some of it's gloss/shine.
- Spread the mixture quickly in prepared pan and allow it to cool completely. Cut into squares. Store in an airtight container at room temperature
- If desired, you can freeze the fudge in a double bag, well wrapped. You can freeze it in pieces or in a whole slab. Can be frozen for up to 3 months. Can be kept in airtight container for up to 2 weeks, and stored in the fridge for 3-4 weeks.