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| Copyright Thomas Saaristo All Rights Reserved |
| Blue Ribbon Fudge |
| Ingredients
1 cup sugar 1/2 cup Dutch process cocoa powder 1/4 cup unsalted butter 1/3 cup whole milk 1 tablespoon light corn syrup 1/3 cup chopped pecans [optional] 1 teaspoon vanilla extract 1 3/4 - 2 1/2 cups powdered sugar Method Butter a loaf pan, 9 x 5 x 3, or 8 x 8 inch square pan. A square pan will make thinner fudge that is easier to cut while the loaf pan will make thicker, harder to cut fudge. Combine sugar, cocoa, butter, milk, and corn syrup in a heavy-bottomed 2 quart pan. Heat to boiling over medium heat for 5-7 minutes, stirring frequently. Boil and stir for one minute. Remove from heat and let cool without stirring until the bottom of the pan is lukewarm-- 45 minutes to 1 hour. Make sure you don't forget about it, because once it is totally cold, it becomes too hard to mix the powdered sugar in. Stir in nuts and vanilla. Start with 1 3/4 cups powdered sugar. Sift the powdered sugar into the pan, stirring to blend. As the dough stiffens, it is easiest to continue mixing using your hands, adding more powdered sugar if necessary, or turning the dough out onto the table and kneading it like bread dough. When the fudge is the consistency of smooth bread dough and there aren't any little bits of powdered sugar to be seen, press it into the greased pan. Refrigerate until firm, about 1 hour, then cut into 1 inch squares. TIP For even easier removal of the finished fudge, use a 9 x 13 pan with a tin foil divider. Press the fudge into half of the pan, leaving the other half empty. Press the tin foil up against the edge of the fudge so it doesn't creep over into the empty half of the pan. Chill, then remove the tin foil. This will help make the fudge easier to cut and remove from the pan |
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