If you like fudge, you’re in for a treat today. This recipe will show you how easy it is to make (and devour!) without having to sweat over a hot oven. It’s practically idiot-proof!
Step 1: Line an 8-inch baking pan with aluminum foil. Coat it with butter or cooking spray to prevent the fudge from sticking. Set it aside.
Step 2: Combine a small bowl of sugar, cocoa, about two teaspoons of salt, a quart of milk, and 2 tablespoons of corn syrup in a two-quart saucepan. Bring all the ingredients to a boil over medium-high heat while constantly stirring to combine them using a wooden spoon.
Step 3: Keep stirring to dissolve all the crystalline ingredients, but make sure to do it gently so as not to get the fudge batter onto the sides of the pan. If some of the crystals stick to the sides, wet a pastry brush with warm water and gently wash the crystals so they dissolve.
Step 4: When the fudge is beginning to boil, insert a candy thermometer at the side of the pan.
Step 5: Keep the fudge boiling until the thermometer reaches 234 degrees. This means it has reached the soft-ball stage.
Step 6: Remove the saucepan from the heat.
Step 7: Add a pat of butter to the fudge mixture. Let the butter melt into it without stirring.
Step 8: Let the mixture cool for ten minutes.
Step 9: Stir in a tablespoon of vanilla essence.
Step 10: Transfer the fudge mixture to a glass bowl. Avoid scraping the sides of the pan as you do this to prevent the mixture from becoming grainy.
Step 11: Beat with an electric mixer at medium-low speed for about 3 minutes, or until you see the mixture becoming less glossy and noticeably thicker.
Step 12: Quickly pour the fudge into the prepared aluminum-lined pan. Let the mixture cool completely.
Step 13: When the fudge has cooled and become firm, lift the foil out of the pan. It is not yet ready when the aluminum foil has not taken the shape of the pan! If this is the case, let the fudge cool some more.
Step 14: Place the foil on a cutting board and fold back its edges.
Step 15: Cut the fudge into one-inch pieces.
Step 16: Serve immediately on their own, or pour chocolate syrup on top. You can cut them into smaller pieces to serve with ice cream and hot syrup for a delicious and sinful hot fudge sundae.
Step 17: Devour!