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Chocolate Fudge
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PrintIngredients
1 ½ cups milk
4 squares unsweetened chocolate (4 ounces)
4 cups white sugar
3 tablespoons light corn syrup
¼ teaspoon salt
1 ¼ teaspoons vanilla extract
3 tablespoons butter or margarine
Directions
- Combine the milk and chocolate in a medium saucepan and cook over low heat until chocolate is melted. Add sugar, corn syrup and salt; bring to a boil stirring constantly.
- Cook without stirring to 234 degrees on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat immediately and add the vanilla and butter but do not stir in.
- Leave thermometer in pan while cooling fudge. Let mixture cool to 110 degrees. Beat the mixture with a wooden spoon until it thickens and just begins to lose its gloss. Mixture will lighten in color as you beat. Beat for 15 minutes.
- Spread into a 8x8x2-inch pan coated with butter or cooking spray. Let stand until set and cooled; cut into squares.
Photo by veganbaking.net