I used to love eating this as a kid. I took it to school as birthday treats instead of cupcakes many times. It’s not as soft as traditional fudge, but so delicious! As my mom says, it’s a tricky recipe, but so worth it. I had to call mom part of the way through to make sure I was doing it right. It turned out almost like I remember. I poured it too late (disaster photo at the bottom), which created some texture challenges, but it still tasted great.
This was also my first time using the candy thermometer I purchased from Pampered Chef. I’m really happy with my purchase!
2 cups sugar
½ cup cocoa powder
1 cup milk
3 tbsp butter
1 tsp vanilla.
Mix sugar, cocoa, and milk over medium heat until blended and sugar is dissolved. Add butter.
Heat and stir until candy thermometer reads 236. This will take a while and it’ll be bubbling.
Remove from heat and stir in vanilla. Let cool slightly while beating with a spoon until fudge begins to lose its gloss. (These were her instructions, but I waited too long to pour mine and it didn’t spread like it should have. I thought I should’ve poured it a few times, but waited because it still had all of its gloss. Oops! I’ll have to watch it closer next time and see if I can find a better indicator than “begins to lose its gloss.”)
Pour immediately onto a buttered platter and spread it out. (Note: I poured mine onto a platter with parchment and it worked well.) Cut into pieces when cooled.