SPOON FUDGE
This is a very soft fudge that Mom made when we were young. Rather than "pieces" of fudge, we got "spoonfuls". It's rich and chocolate-y, very candy-like.
Provided by Shawnee TX
Categories Candy
Time 20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except nuts and vanilla in a saucepan.
- Stir over medium heat until the sugar is dissolved and the chocolate is melted.
- Continue cooking until it reaches the soft ball stage (236 degrees) stirring occasionally to prevent sticking.
- Remove from heat and let stand, without stirring, until the bottom of the pan is lukewarm.
- Beat until the candy loses its gloss, then quickly stir in nuts and vanilla.
- Pour into buttered 8" or 9" pan.
- When cool, eat by the spoonful!
Nutrition Facts : Calories 101.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 4.8, Sodium 41.1, Carbohydrate 19.6, Fiber 0.4, Sugar 17.2, Protein 0.8
SPOON FUDGE
Steps:
- 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.
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