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.

Cocoa Fudge
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.