classic fudge recipe that you will surely want to keep! It is straightforward, indulgent, and wonderfully creamy.
Ingredients:
– 4 tablespoons of Hershey’s cocoa
– 1 stick (1/2 cup) of salted butter
– 5-ounce can of Carnation evaporated milk (approximately 2/3 cup)
– 2 cups of granulated sugar
– 1 teaspoon of vanilla extract
– Optional: Chopped nuts (such as pecans or walnuts) for added texture
Instructions:
1. Prepare Your Pan
Begin by greasing an 8×8-inch square pan or lining it with parchment paper to facilitate easy removal.
2. Combine Ingredients
In a medium saucepan, mix together the cocoa, butter, evaporated milk, and sugar.
3. Cook the Fudge
Heat the mixture over medium heat, stirring continuously, until it reaches a rolling boil. Then, lower the heat to medium-low and keep cooking, stirring frequently, until the mixture reaches 234°F (soft ball stage) on a candy thermometer, which should take about 10-12 minutes.
4. Remove from Heat
Once the desired temperature is reached, take the saucepan off the heat and incorporate the vanilla extract. Vigorously stir the mixture with a wooden spoon until it begins to lose its glossy appearance, which is essential for proper setting.
5. Add Nuts (Optional)
If desired, gently fold in the chopped nuts.
6. Pour and Set
Quickly transfer the fudge into the prepared pan, smoothing it out evenly. Allow it to cool completely at room temperature before cutting it into squares.
7. Store and Enjoy
Keep the fudge in an airtight container for up to a week, if it remains uneaten!
Savor this delightful treat, ideal for holidays, gifting, or whenever you crave a chocolate indulgence! Please let me know if you would like suggestions for variations.
