Ingredients
- 3 cups sugar
- 4 heaping tablespoons cocoa
- 3 tablespoons light corn syrup
- 1 cup evaporated milk
- 6 tablespoons butter, plus extra for buttering dish
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
Directions
Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.
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By Faith Clyburn
Galax, VA
on December 24, 2011
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wonderful!!
By m_kragh
prunedale
on January 27, 2011
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Make sure that you are using natural and NOT dutch processed cocoa or you will have soup/runny fudge.
I use 1 1/2 cups of whole fresh goat milk and less corn syrup. You can vary even with adding a cup of peanut butter after cooking. I let the cooked mixture cool til about 120 then stir but found with the peanut butter, I need to stir sooner than later.
By donna keen parton
middle tennessee
on January 16, 2011
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I loved this recipe, my Mom said "this brings back so many memories", Mom is 83 so I was really hopeful that it would turn out. I have been trying fudge recipes and have had everyone to fail; so I read all reviews and the thing I did was after temp got to correct soft ball stage, I waited until it went down to 110 degrees before adding my vanilla and butter. Thank you for the wonderful fudge!!!!!
Read all 135 reviews