- 2 Tablespoons butter, plus extra for pan
- 3 Tablespoons cocoa powder
- 2 cups sugar
- 2/3 cup whole milk
- 1/2 cup semi-sweet or dark chocolate (I use Ghiradelli 60% cacao bittersweet chips)
- 1 Tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 cup toasted walnut pieces (optional)
Butter an 8-inch by 8-inch pan or for extra thick fudge, a loaf pan.
In a medium, heavy-bottomed saucepan, combine the cocoa powder, sugar and milk. Add the chocolate, corn syrup and butter. Cook over medium-low heat until sugar has completely dissolved and the mixture is smooth (do not let the mixture boil until the sugar has dissolved).
Use a pastry or silicone brush dipped in cold water to wash down any sugar crystals or chocolate mixture that has formed on the sides of the saucepan. Clip a candy thermometer to the side of the saucepan, making sure that it does not touch the bottom of the pan.
Increase the heat to medium and let the mixture come to a boil. At that point STOP STIRRING THE FUDGE. Keep the mixture boiling and stand by the make sure the mixture doesn't boil over.
When the temperature reaches 236 degrees, remove the saucepan from the heat. Let sit until the mixture has cooled to 110 degrees. Add the vanilla and, using a wooden spoon, stir until the mixture thickens and loses its sheen. Stir in walnuts, if desired. Pour into prepared pan. Let cool completely and cut into small squares.