Old Fashioned Fudge
Components:
- Two cups of powdered sugar
- 1/2 cup of cocoa powder without sugar
- one cup of whole milk
- Four tsp unsalted butter
- One tsp vanilla essence
- A small amount of salt
- 1/2 cup chopped nuts (walnuts or pecans) is optional.
Guidelines:
1. Get the pan ready:
- For easier removal, grease or line an 8 x 8-inch square baking dish with parchment paper.
2. Mix the Ingredients:
- Beat the sugar, cocoa powder, and a little amount of salt in a medium saucepan. Add the milk and stir until thoroughly blended.
3. Prepare the Blend:
- Set the saucepan’s temperature to medium. When the mixture reaches a boil and the sugar is completely dissolved, stir continually.
- Put an end to stirring as it starts to boil and allow it to simmer. Keep an eye on the temperature with a candy thermometer. The combination ought to achieve the soft-ball stage around 234°F. Usually, this takes ten to fifteen minutes.
4. Include the vanilla and butter:
- Take the fudge off the heat source as soon as it reaches the desired temperature. Add the butter, vanilla extract, and nuts (if using) and stir.
5. Get Past the Fudge:
- After allowing the fudge to cool slightly (about five minutes), whip the mixture with an electric mixer or wooden spoon until it begins to thicken and become less glossy. This takes ten to fifteen minutes.
6. Transfer to the Pan:
- Pour the fudge into the baking dish right away after it has thickened. Using a spatula, smooth it all out.
7. Permit It to Set:
- Let the fudge cool entirely at room temperature, which should take one to two hours. Cut it into squares once it’s set.
Advice:
- Soft-ball stage: You can check for the soft-ball stage by putting a tiny bit of the mixture into a cup of cold water if you don’t have a candy thermometer. It’s ready if it forms a soft ball that flattens when taken out.
- Texture: The traditional creamy texture of the fudge is achieved by beating it. Never omit this step!
Savor this decadent, nostalgic treat, which is ideal for sharing: Old Fashioned Fudge!