Phenomenal Fudge
Source of Recipe
posted to recipecircus by catgurrl
List of Ingredients
* 3 Tbsp butter (or margarine)
* 3 Tbsp unsweetened cocoa powder
* 2-1/2 cups sugar
* 3/4 cup plus 2 Tbsp evaporated milk
* 1 tsp light corn syrupRecipe
1. In a 2-quart heavy saucepan, melt butter. Add cocoa powder; stir till combined. Add sugar, milk, and corn syrup. Cook over medium-high heat till mixture is boiling, stirring constantly with a wooden spoon to dissolve sugar. (This should take about 5 minutes.) Avoid splashing mixture onto sides of pan.
2. When mixture starts to boil, carefully clip a candy thermometer to the side. Reduce heat to medium-low. The mixture should continue to boil at a moderate steady rate over the entire surface. Cook, stirring frequently, for 10 to 15 minutes or till the thermometer registers 230 degrees.
3. Remove candy thermometer. Pour fudge mixture into a large mixing bowl, but do NOT scrape saucepan. Put thermometer in bowl. Cool till thermometer registers 100 degrees and mixture is thick. (Depending on the room temperature, this can take between 1 and 2 hours, so check the thermometer frequently.) Do not scrape the bowl or stir during cooling.
4. Meanwhile, line a baking sheet with waxed paper. (Beginning fudge makers may want to line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan; butter foil.) Set aside.
5. Using a wooden spoon, beat cooled mixture about 7 minutes or till fudge becomes like a soft frosting. It should start to thicken and hold a swirl, yet still be glossy.
6. Immediately drop by teaspoonfuls onto buttered foil (with the help of an assistant). If fudge starts to set before all candy is dropped, stir in 1/2 teaspoon hot water and continue dropping. (Beginning fudge makers may want to pour the mixture into the loaf pan instead of dropping it. When firm, lift out of the pan; cut into squares.)
Cover; store in a cool, dry place for up to 1 week. Makes 30 pieces.
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