Probably nothing, if you must know, but when we were in Sacramento a couple weeks ago, we stopped for a brief tourist-y couple of hours in Old Sacramento where we purchased fudge from a candy store, and it wasn’t very good.
You know how when your mouth is watering and you’re anticipating the feel and texture of good fudge doing its slow and sultry dissolve, filling your senses with the magnificence of rich flavorful chocolate??….Well, it didn’t happen, so I knew it was time for me to make a batch.
All fudge is judged by that recipe and that taste.
There is NONE better.
In fact, I would double dog dare you to a “fudge-off” and surpass the delicious fudge creaminess of this fudge. I know a lot of recipes call for corn syrup but this one does not and I think it’s better.
I feel that I deserve a little extra sweetness and calories because I’ve been working out at the gym really really hard, two times a day for the last week ‘cos hub’s been taking a class in San Diego — something to do with the International Maritime Organization — and he leaves at 7:00 a.m. and returns at 4:00 pm. It’s like in the old days when he worked in San Diego harbor.
I work out at my regular time in the morning and then go back again in the evening just to spend time with my big guy. Since I’m burning twice the calories, I won’t feel too guilty about eating a few pieces of candy.
Join me on my fudge-y journey while I channel my inner Nigella Lawson.
Starting out… Don’t let it bubble over!!!
Pour into 9×9 pan. Wait for it to set up firm and lovely and oh so creamy.
Don’t you wish you were here??
“What’s FUDGE but a sweet old fashioned notion?”
This is the recipe. Follow it EXACTLY. It’s perfect just the way it is.
- 3 cups sugar
- 2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
- 1/8 teaspoon salt
- 1-1/2 cups milk (I used nonfat ‘cos that’s what we have on hand.)
- 1/4 cup(1/2 stick) butter
- 1 teaspoon vanilla extract
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.