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Spoon Fudge




Source of Recipe


Damaris Phillips


Recipe Introduction


Damaris's father use to under cook his fudge recipe, this is the result.


List of Ingredients




1 1/2 cups corn syrup
1 cup sugar
3/4 cup whole milk
1/2 cup unsweetened cocoa powder
4 tablespoons unsalted butter
2 teaspoons Vanilla Extract

Cooking spray, for the baking pan

Recipe



Special equipment: a candy thermometer

Spray the bottom of an 8-by-8-inch baking pan with cooking spray. Line the baking pan with overlapping pieces of parchment, leaving enough to hang over the sides of the pan; this will help you remove the fudge from the pan. Spray the pieces of parchment with cooking spray.

Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat.

Stir until the sugar and butter melt. Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes.

Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately. Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed.

Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour.

Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board.

Peel off the parchment.

Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper.

Store in the refrigerator until ready to serve or up to 1 week.