Ingredients
Method
Preparation
- Grease an 8×8 inch square baking pan with butter. For easier clean-up, line the pan with parchment paper, leaving an overhang on two sides.
- In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, cocoa powder, and salt. Whisk together thoroughly.
- Pour in the whole milk and light corn syrup. Stir until the dry ingredients are moistened.
Cooking
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly until the sugar is dissolved.
- Once boiling, stop stirring and insert a candy thermometer. Cook until the thermometer registers 234°F (112°C) - the soft-ball stage.
- Remove from heat and add the butter to the hot mixture without stirring. Let the butter sit for a few minutes to soften.
- Allow the mixture to cool slightly for about 5 minutes, then add vanilla extract and stir vigorously until thickened.
- If using nuts, fold them into the thickened mixture gently.
- Pour the fudge mixture into your prepared pan and spread it evenly.
Setting
- Cover the pan with plastic wrap and refrigerate for at least 2 hours or preferably overnight.
- Once firm, remove and cut into 1-inch squares.
Notes
Wrap portions in plastic wrap and store in an airtight container for freshness. Can freeze portions for longer storage.