Recipes

Fudge from a 1941 Recipe

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INGREDIENTS

2/3 cup of (66g) cocoa powder

3 cups of (660g) sugar

1/8 teaspoon of salt

1 1/2 Tablespoons of light corn syrup

1 1/2 cups (21g) of milk

4 1/2 Tablespoons (65g) of butter

3/4 teaspoon of vanilla

SUPPLIES

An 8×8 baking pan

Some parchment

A saucepan

A thermometer

A spatula

DIRECTIONS

Line an 8×8 baking pan and set it aside.

In a large saucepan, combine the cocoa, sugar, salt, and corn syrup.

Stir in the milk, then bring it to a boil over medium heat, stirring frequently.

When it begins to boil, add a thermometer, stop stirring, and wait for it to reach 232 degrees F, adjusted for altitude.

Remove the pan from the heat and add the butter, continuing to not stir.

When the temperature drops to 110 degrees F, add the vanilla and beat until the mixture thickens and loses its gloss. Set aside about 20-minutes for this.

Transfer the fudge into the lined pan, leave it on the counter until it cools completely, then cut it into whatever size pieces you’d like.

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