Ingredients
3 cups granulated
2/3 cup cocoa (unsweetened dutch processed)
1/8 teaspoon salt
1 1/2 cups whole milk
1/4 cup butter* (I use salted) (room temperature)
1 teaspoon vanilla
Instructions
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Line an 8 inch square pan with buttered parchment paper.
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In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
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Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
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Turn heat to low medium and continue to cook without stirring until temperature reaches 234 °F (112C) Approximately 30 minutes.
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Remove pot from heat, add the butter and vanilla. Do not stir. Cool to room temperature (110°F/43C), approximately 30 minutes. Then beat with a wooden spoon just until mixture begins to lose some of it’s gloss (approximately 6-8 minutes).
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Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature). Cut into squares. Store in an airtight container at room temperature.
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You can also freeze the fudge in a double bag, well wrapped. Freeze either in pieces or the whole slab. Can be frozen up to 3 months. Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks. Enjoy!