Chocolate Fudge

Category: Cookies & Candies


2 Ounces Unsweetened chocolate in small pieces or
4 Tablespoons Unsweetened cocoa
2 Cups Sugar
3/4 Cup Milk
2 Tablespoons Light corn syrup
2 Tablespoons Butter -- in small pieces
2 Teaspoons Vanilla


Oil an 8 x 8 inch pan. Combine the chocolate or cocoa, sugar, milk, and corn syrup in a 3-quart heavy pot, stirring blend all ingredients. Set over low heat and, stirring slowly, bring to a boil. Cover the pot and let boil for 2-3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water, then continue to boil slowly, without stirring, until the syrup reaches the soft-ball stage (234F). Remove from the heat, add the butter without stirring, and set the pot on a cooling surface or rack. Do not stir the syrup until lukewarm (110F) then add the vanilla and stir without stopping until the mixture loses its gloss and thickens. Pour it into the oiled pan and mark into squares. When firm cut into pieces and store in an airtight container.

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