- 1
Ingredients
- 3 c dark brown sugar
- 1 c Dutch processed cocoa (Hershey’s Special Dark would also work well here)
- 1 1/2 c half and half
- 1/2 tsp fine salt
- 6 tbsp. unsalted butter
- 1 tsp vanilla
Preparation
Step 1
Instructions
Combine first four ingredients in a 4qt (or larger — this is very important! This mixture will bubble over if too small of a pan is used.) sauce pan. Whisk to combine.
Heat over medium high heat, stirring often.
Once the mixture reaches a boil, stop stirring and continue to let it boil until a candy thermometer reads between 235 – 240 degrees. This takes about 9-12 minutes.
Remove from heat. Add butter and vanilla.
Allow the mixture to cool until the candy thermometer reads 110 degrees, about 45 minutes.
Either beat the fudge by hand for 20-25 minutes until it begins to lose its shine, or beat in a stand mixer for 8-10 minutes, on the lowest setting.
Transfer beaten fudge to a parchment lined pan.
Allow fudge to cool at room temperature for 2-3 hours until set. Alternatively, you can cool the fudge in the fridge for 1- 1½ hours.
Cut into desired sizes.
Instructions