I got this recipe from my mother back when I was still a student. The first time Dan and I made this fudge, we let it boil too long and thus destroyed an enameled saucepan at the home of a former president of Yale University (where we were house sitting while the family vacationed at Martha’s Vineyard.) So I recommend using a candy thermometer.
2/3 c. powdered cocoa
1 3/4 c. sugar
1/8 t. salt
1 1/2 c. milk
1/4 c. butter
1 t. vanilla
Combine the cocoa powder, sugar, and salt. Place these in a heavy saucepan, and slowly stir in the milk. Using medium heat and stirring continually, bring the mixture to a boil. Keep the mixture at a slow boil, without stirring, until is reaches the soft ball stage (235° F) Remove from heat, then add butter and vanilla without stirring. Cool at room temperature to about 110° F. Beat by hand until the fudge just begins to lose some of its gloss. Spread quickly into a lightly buttered 8-inch square pan. When it has completely cooled and set, cut into squares.
- I like this fudge for the intensity of its chocolate flavor and for its texture, in which you can detect the crystallization of the sugar.
- As you beat the fudge, it will begin to thicken. Once the fudge begins to lose its gloss, you need to get it into a pan quickly before it becomes too stiff to work with.