Ingredients
- 1 1/2 cups corn syrup
- 1 cup sugar
- 3/4 cup whole milk
- 1/2 cup unsweetened coca powder
- 4 TBSP unsalted butter
- 2 tsp vanilla
Preparation
Step 1
Spray the bottom of an 8x8 inch baking pan with cooking spray. Line the 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 parchment with cooking spray.
Combine the corn syrup, sugar, milk, cocoa powder and butter in a heavy-bottomed pan fitted with a candy thermometer over medium heat. Stir til the sugar and butter melt. Stop stirring and let the mixture continue to cook til the thermometer reaches 238 degress, 7 to 10 minutes. Once the mixture reaches 238, stir in the vanilla and turn off the heat immediately. Pour the fudge into the prepared pan, tapping gently so the fudge is evenly distributed. Cool to room temp, and then place in the fridge to set til firm enough to cut, about 1 hour.
Once the fudge is set, use the parchment to lift the candy out of the dish onto a cutting board. Peel off the parchment. Cut the fudge into 1x2 inch pieces and wrap each piece with waxed paper. Store in the fridge til ready to serve or up to 1 week.