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Old-Fashioned Chocolate Fudge

Reviewed: Oct. 24, 2012
I've only made marshmallow fudge in the past but with all the chocolate chips, it gets pretty expensive. This is a nice and inexpensive alternative and it's fantastic. I followed lots of the reviews and it turned out perfectly. I mixed everything together and whisked it because my cocoa was pretty chunky - it might be a good idea to sift the cocoa if yours is lumpy but otherwise you can just whisk it in. I whisked it on medium heat for about five minutes and then it started the boil. When it was boiling, it got very bubbly and doubled in volume. This is when I stopped stirring and lowered to low heat. I didn't have a candy thermometer so I used my meat thermometer and after around 20 minutes, it was at the appropriate temperature. I took it off the heat and added the butter and vanilla right away (didn't leave time to cool as some people suggested, I forgot) and started stirring. After five minutes of stirring, it was still a bit shiny but was starting to stiffen and pull a bit in it's texture, so I scraped it into my pan. It set really fast in the fridge - about an hour - and it's the prefect softness. I put it in a banana bread loaf pan and it is a good thickness - I think it would be too thin if you use the larger pan. Great recipe! And totally do-able for someone who has never done fudge like this before.
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