Old-Fashioned Chocolate Fudge
I found the ratio of sugar to cocoa to be a tad too sweet, so I cut the sugar to 1 1/2 cups. Doubling almost everything (1 cup cocoa, 2 cups milk, 3 cups sugar, but 5 tbsp. butter) makes a nice thick batch in an 8x8 pan. Warning: This modification is only for those who take their chocolate seriously!
Like some others, it took me a few tries to get this right. My fudge kept overcooking, so I did the soft ball test in conjunction with a candy thermometer, and found that mine is usually done at around 232 degrees (I'm 750 feet above sea level). I also learned that it's important to use a good quality pot - otherwise, it heats unevenly and parts get burned to the bottom.
Overall, this is a delicious recipe - much better than the stuff at the grocery store! Super cheap, too!
4 users found this review helpful
Aug. 3, 2013