As a child, I built many fond memories with my Grandpa making his secret family fudge. At first, I thought he used magical ingredients or a special technique. Then I learned that it took so much more than those two simple explanations.
- 3 cups Sugar
- 3 tbsp Cocoa
- 1 pinch Salt
- 3/4 cup Milk
- 1/2 cup Corn Syrup
- 1/4 cube Butter
- 1 cup Peanut Butter
- 1/2 tsp Vanilla
- In a cold skillet, mix sugar, cocoa, and salt together until you eliminate all of the lumps.
- Stir in the milk, corn syrup, and butter until they combine (avoid overmixing).
- Watch the mixture heat up to soft ball without stiring, or otherwise disturbing it.
- The instant it reaches the correct tempurature, immediately turn off the skille and stir in the peanut butter and vanilla.
- Continue stirring until the fudge begins to cool. Stiff peaks will form in the fudge at this point.
- Pour it into a 9×9″ pan and allow it to set at room tempurature.
First, when I say avoid overmixing, I literally mean you should barely consider the ingredients mixed. Overmixing will mess with the consistency, and cause problems later. Second, you can try using a candy thermometer to watch for the fudge to reach 235°F (113°C), however, the trick to this comes from removing it BEFORE then. Instead, use a spoon to put a drop in lukewarm water, and it will ball up. If you actually wait until the thermometer says so, the fudge sets hard as a rock. Finally, While it might seem tempting to use a fridge or freezer to speed up the setting of the fudge, this also severely messes with the consistency of the fudge. It becomes sticky and unpleasant to eat with your fingers.