Ingredients for a small plate full:
2 cups sugar
4 tablespoons cocoa
1/8 teaspoon salt
1/2 cup heavy cream
1/2 cup milk
1 tablespoon corn syrup or honey
2 tablespoons butter
1 teaspoon vanilla
- Put the sugar, cocoa, and salt into a *big* saucepan. Fudge will
expand to up to four times its volume while cooking. Mix.
- Add cream a little at a time, mixing as you go, until all cream is
added. Mix well.
- Add milk, syrup or honey, and butter.
- Cook mixture on high, stirring constantly, until it begins to boil.
- Reduce heat until the mixture is merely bubbling. If too hot, mixture
will expand and boil over. If too cool, mixture will not bubble.
A slow, rolling boil is optimal. Cooking time begins at this stage.
- Line a 9x13 or 8x11 pan with tin foil, being careful not to puncture
the foil. Make sure foil is smooth in pan.
- After mixture has cooked for about 15 minutes, begin testing it
every five minutes. If recipe is doubled, double cooking time as well!
Total cooking time is about 30-45 minutes for single batch. To test:
- Fill a tall clear glass with cold tap water.
- Drop a few drops of the mixture into the glass from just above the
- As the mixture cooks, the drops will begin to appear less flattened
on the bottom of the cup.
- When the drop's height is at least half its width, the fudge is done.
- Make sure you rinse and re-fill the glass before each test.
- Alternately, use a candy thermometer and stop cooking when it gets
to 240 F. Cook slowly and stir often to make sure you're reading the
- Remove from heat, add vanilla, and mix.
- Allow mixture to cool for a while (NOT until it hardens, just
until it isn't so hot that your foil-lined pan melts. You'll know
because it will start to stiffen and form a skin on the top which
cracks when you touch it. If in doubt, don't wait too long!)
- Stir mixture violently until it loses its shiny appearance and begins
- Pour mixture into foil-lined pan and cool in refrigerator overnight.
- Remove fudge from pan by lifting foil. If fudge hasn't hardened,
Return to pan and cook some more. Note: to "rescue" undercooked (or
even overcooked) fudge, add 1 cup water when you return it to the pan.
That lets the sugar re-dissolve, starting the process all over
- Place fudge foil up on a cutting board and peel foil off. Cut with
large knife by pressing knife into fudge (slicing doesn't work).
The recipe can be doubled, but unlike most recipies you have to also
double the cooking time. Trust the thermometer and "done cooking"
tests, not the cooking time.
These are all "per two cups sugar"...
- Instead of cocoa, add 1/2 cup peanut butter *after* cooking
- Add 1/2 cup walnuts after cooking
- Omit cocoa and cook longer for caramel flavor (will harden quickly
- pour into foil right after removing heat).
- Substitute maple extract for half the vanilla to make maple
flavored (1/2 tsp Mapleine per 2c sugar).
- Double butter plus longer cooking for "butter caramel"
- Powdered milk flavorings - strawberry, banana, etc.
- Powdered drink mixes (the "add sugar" kind) like cherry kool-aid.
- Replace half the milk with more cream, double the butter -
- Add 1-2 tsp ground cayenne pepper (per 2 cups sugar) along with
the cocoa, and 1/4 tsp mint along with the vanilla, to make "hot
- 1 tsp banana extract with vanilla, no cocoa, for "banana" fudge.
- Add 2 tablespoons finely ground (aka espresso grind) coffee beans
with the cocoa for "coffee" (optional: sprinkle roasted beans on top)
- Combine buttercream, maple, and bacon bits - "breakfast" fudge!