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George Peppard's Fudge




Source of Recipe


Internet


List of Ingredients




2 cups sugar
1/2 cup cocoa
3/4 cup whole milk (or low-fat milk, not non-fat)
2 tablespoons butter
1 teaspoon vanilla extract
Nonstick cooking spray


Recipe



Spray a large, heavy pot with cooking spray. Over medium heat, combine sugar, cocoa, and milk with a wooden spoon or whisk until the sugar and cocoa are dissolved. Clip a candy thermometer to the side of the pot. Make sure it rests in the mixture without touching the bottom of the pot. Bring cocoa mixture to a boil --- when the temperature reads 212 degrees --- Continue to cook the mixture, stirring only if necessary to prevent burning, until the temperature reaches a soft boil or 238 degrees. Remove from heat and without stirring, add the butter. (* Note - At this point, stir in the butter to make the mixture a perfect hot-fudge sauce for ice cream.) Cool the mixture by immersing the bottom of the pot in cool water. When cooled, add vanilla extract. Beat mixture until just creamy, and as it thickens, spread into a lightly buttered 8x8x2-inch pan. Cut into squares before it hardens. Enjoy! Share this fudge with someone you love!