Yield 60 Number Of Ingredients 5 Steps:
Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. 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. 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. Pour into prepared pan and let cool. Cut into about 60 squares.
Yield 20 Number Of Ingredients 5 Steps:
Grease a 9x5 inch pan. Set aside. In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy. Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.
More about “real fudge recipes”
Time 30m Yield 24 ounces, 24 serving(s) Number Of Ingredients 7 Steps:
In a heavy saucepan over medium heat, melt chocolate with milk stirring constantly until chocolate is completely melted. Add sugar, salt and corn syrup to saucepan and stir just until mixture comes to a boil. STOP STIRRING when mixture boils. Clamp candy thermometer on side of saucepan and let mixture boil to temperature of 238 F. Remove from heat immediately. DO NOT STIR! Add butter, without stirring, to chocolate mixture. Let cool to at least 110 F, then add vanilla. Now it’s time to stir. Beat mixture by hand or with hand held mixer until fudge loses it’s glossiness and thickens slightly. Pour fudge onto a waxed paper lined 9 inch pan and let set for a few hours.
