Last week I posted a “What could this be?!” photo on Instagram, featuring cocoa, Petmilk, butter, sugar, vanilla, and nuts. Ingredients for fudge…not just any fudge, my absolute favorite fudge! About 15 years ago, I had fudge that changed my life~actually, it changed my view of fudge. Until then, the fudge that I’d eaten was ultra sweet. So sweet, that it was more sweet than chocolate.
|See my Instagram Photo?!|
The fudge that changed my view was produced by a company called Planet Fudge. I remember it like yesterday…clear cellophane wrapping with a gold label, and a little leaflet that told the story of their product. I think I paid close to $3 for that small piece of fudge! Actually, the fudge was inexpensive, the expensive packaging drove the price. Which is probably why I cannot find the company, 15 years later 🙁
Fortunately, on that leaflet, they explained that the best fudge was created with evaporated milk, butter, cocoa, and sugar. Granulated sugar, not confectioner’s sugar & marshmallow creme. They were right, their fudge tasted like creamy rich pieces of chocolate pie! At that time, I found an old recipe from Hershey’s cocoa and played around with it until it was a dead ringer for the Planet Fudge piece.
|After mixture comes to a boil, do not stir, cooking until thermometer 234 degrees/soft ball stage|
|Add butter, chocolate, and vanilla. Do Not Stir until cooled.|
|Stir until no longer glossy, immediately add nuts.|
|Press evenly into buttered dish. Allow to cool 30 minutes before cutting.|
Adapted from Hershey’s Kitchens
Makes 16 pieces
1 1/2 cups granulated sugar
3/4 cup Petmilk (evaporated milk, not condensed milk)
1/3 cup cocoa
2 tablespoons light corn syrup
1 pinch salt
3 tablespoons unsalted butter, plus more for greasing dish
2 ounces dark chocolate
1 teaspoon vanilla extract
1 cup chopped nuts, I used walnuts
Use butter to grease an 8×8 square baking dish, set aside until ready to use. Place sugar and cocoa in a saucepan, stirring until well mixed. Add Petmilk, corn syrup, and salt, stirring to combine. Cook over medium-low heat, stirring constantly until mixture begins to boil. Clip thermometer to pan and continue cooking, without stirring, until mixture reaches 234 degrees/soft ball stage.
Immediately remove from heat, adding butter, chocolate, and vanilla. Do not stir. Allow mixture to cool to 100 degrees…about 1 1/2 hours. Use a wooden spoon to stir until no longer glossy. Quickly add nuts and transfer into greased dish. Press out evenly and allow to cool 30 minutes before cutting into squares.
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