| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 35 min |
| Yield: | 32 pieces |
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 35 min |
| Yield: | 32 pieces |
Ingredients
- Cooking spray, for the baking pan
- 1 1/2 cups corn syrup
- 1 cup sugar
- 3/4 cup whole milk
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons unsalted butter
- 2 teaspoons Homemade Vanilla Extract, recipe follows, or store-bought vanilla extract
- 3 vanilla beans
- 8 to 12 ounces bourbon or vodka
Instructions
- Spray the bottom of an 8-by-8-inch baking pan with cooking spray. Line the baking pan with overlapping pieces of parchment, leaving enough to hang over the sides of the pan; this will help you remove the fudge from the pan. Spray the pieces of parchment with cooking spray.
- Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat. Stir until the sugar and butter melt. Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes. Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately. Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed. Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour.
- Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board. Peel off the parchment. Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper. Store in the refrigerator until ready to serve or up to 1 week.
- Split the vanilla beans lengthwise, leaving them attached at one end. Place them in a 10- to 12-ounce bottle and cover with the liquor. Put on the top and shake vigorously. Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week. The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 375 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 61 g |
| Protein | 1 g |
| Cholesterol | 14 mg |
| Sodium | 43 mg |
| Serving Size | 1 of 10 servings |
| Calories | 375 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 61 g |
| Protein | 1 g |
| Cholesterol | 14 mg |
| Sodium | 43 mg |
Reviews
It’s a favorite. I keep the vanilla on hand now. With the good stuff
My grandmother used to make a chocolate cake with candy icing. I never could get it to taste like hers and turnout. This is perfect!!! Amazing over chocolate cake!
I love everything about this, Damaris is my spirit animal!!!
I have made this for a couple of Christmas holidays and I absolutely love it. The smell when you are cooking the fudge makes you want to dive in! People I have made it for as a little holiday gift love it….they don’t believe it made it!
While this spoon fudge is delicious, mine turned out way too soft. After keeping it in the freezer (not fridge) for over an hour, it turned into a chocolatey puddle on my counter. I ended up scooping it all up and pouring into a mason jar and will probably use it as hot fudge for ice cream or something. Pretty disappointing.
Really good–similar to a tootsie roll; a chocolatey fudge. For those of you who are having difficulty getting the consistency right (this is the challenge of candy-making)–I actually got rid of my candy thermometer and just got the ingredients to the soft ball stage (which is what 238 degrees is) and the consistency of mine turned out great. This is art of candymaking. These are going in our holiday gift baskets. Yes, you will need a sharp knife and it is so worth it.
Disclaimer: I have not tried this recipe, but have a suggestion if you are having problems. Be sure you are making on a relatively dry day. Humid days are not the days to make candy.
Like others who have tried this recipe, it took a while for the “fudge” to come to temp. I let mine sit on the stove for 20+ minutes before I caved and turned the heat up as the last push up the candy making hill. After cooling I discovered that I may have cooked them more than I thought. Cutting this was like cutting tar! I did it though and they taste much like a tootsie roll. They are firm at first, but soften up, when in the mouth, to become taffy like. I will make these again, after my finger stops hurting from cutting, and with regular cocoa instead of the special dark Hershey’s cocoa.
I also had trouble getting it to temp at med. Tried turning it up a little, but didn’t want to go to high. So I ket it go for quite a while. After about 20 min I finally took it off, thinking I had let it go too long. But I also had the liquid mess. It was great out of the spoon! but no luck getting it stiff enough to cut and wrap.
I saved this recipe to my recipe box as soon as I saw this episode. I live at 5200 ft and last night I decided to make this fudge for the holidays. As I was cooking the fudge, it was taking forever to reach temp. It finally reach temp, smelled wonderful and I remembered Damaris’ warning about not dipping your finger in the pot because it would be hot! I patiently waited until it was cool and…..I have hard chocolate! similar to the See’s candies chocolate suckers! I laughed at myself when I saw the finished, cooled “fudge”. At this altitude, 238 degrees must be the hard cracked stage. I used my tenderizing hammer to break up the candy and have tasted several pieces and it has the most wonderful flavor. I will make this again but only cook it to maybe 220. I am still giving it 5 stars because it tastes wonderful. I can’t wait to taste it as fudge.