Categories: Sweet Treats

Ingredients

• Cooking spray, for the baking pan
• 1 1/2 cups corn syrup
• 1 cup sugar
• 3/4 cup whole milk
• 1/2 cup unsweetened cocoa powder
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Special equipment: a candy thermometer

Directions

1. Spray the bottom of an 8-by-8-inch baking pan with cooking spray.

2. Line the baking 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.

3. Spray the pieces of parchment with cooking spray.

4. Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat.

5. Stir until the sugar and butter melt.

6. Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes.

7. Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately.

8. Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed.

9. Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour.

10. Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board.

11. Peel off the parchment.

12. Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper.

13. Store in the refrigerator until ready to serve or up to 1 week.

14. Read more at: http://www.foodnetwork.com/recipes/damaris-phillips/spoon-fudge.html?oc=linkback

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