Because this fudge requires so much ‘focus’…it is only made during Christmas in the Mo’Betta house. And frequently, it does not turn out exactly as it should…but even the not so perfect batches are completely awesome. This was my first attempt this holiday season. I tried to hurry through it…which is a major no-no in the fudge making world, so it didn’t firm up as much as it should. However, still highly edible.
What do you need to make this awesomeness? It’s worth the effort I promise!
Old Fashioned Fudge
2 cups white sugar
1/2 cup unsweetened cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
1. Grease an 8×8 inch square baking pan. Set aside.
2. Whisk together sugar, cocoa and milk in a medium saucepan. Bring to a boil, stirring constantly with wooden spoon. Reduce heat and simmer. Do not stir again.
3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
4. Once it reaches 238 degrees, remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. It will start to get thick and hard to stir.
5. Pour into prepared pan and let cool. Cut into about 60 squares. or 10 😉