Spoon Fudge
- Level: Easy
- Yield: 32 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 375
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 63
- Dietary Fiber
- 2
- Sugar
- 61
- Protein
- 1
- Cholesterol
- 14
- Sodium
- 43
- Total: 2 hr 35 min (includes cooling and chilling times)
- Active: 35 min
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
Homemade Vanilla Extract:
3 vanilla beans
8 to 12 ounces bourbon or vodka
Directions
Special equipment:
a candy thermometer- 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.
Homemade Vanilla Extract:
- 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.