My spam recipe was so SO so very kind to me this week.  I mean, just delightful.  It brought me a recipe for Cocoa Fudge.  What could be nicer?  Fudge!  Awesome!

I’ve never had much luck making fudge for some reason, but in the interests of writing this, I decided I’d try again.  I mean, normally fudge for me turns out runny rather that fudgey, but maybe this time I’d get it right.  It couldn’t hurt to try, right?  I mean, fudge isn’t going to burn my kitchen down.

Cocoa Fudge

  • ¬Ω a cup of milk,
  • 3 level tablespoonfuls of butter,
  • 2 ¬Ω cups of powdered sugar,
  • 6 tablespoonfuls of Baker's Cocoa,
  • Pinch of salt,
  • 1 teaspoonful of vanilla.

Mix all ingredients together but vanilla; cook, stirring constantly, until it begins to boil, then cook slowly, stirring occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water. When cooked enough, add the vanilla and beat until it seems like very cold molasses in winter. Pour into a buttered pan; when firm, cut in squares. Great care must be taken not to beat too much, because it cannot be poured into the pan, and will not have a gloss on top.

So the recipe says to stir “eight or ten minutes, or until it makes a firm ball when dropped in cold water”.  Personally, I think it’s one of those unmentioned sins to  drop fudge into water and not eat it.  That’s just wrong in my book.  So I decided to ask my favorite search engine if there’s a particular temperature that I should be heating it to, rather than dropping the fudge into the water.

Wouldn’t you know it, there was! It’s called the firm ball stage.  That’s truly a shocking name, right?  You want to drop it into the water and get a firm ball, so call it a firm ball stage.  According to that web page, that’s around 245° to 250° degrees.  I pulled out my trusty candy thermometer (that normally only gets used around Christmas) and put it to work.

This is what it looked like when I put everything into the pan, not very appetizing, is it?  I did change the recipe slightly, rather than using Baker’s Chocolate I used my favorite Ghirardhelli chocolate, but that shouldn’t change anything, right?

The Beginnings of Fudge

The Beginnings of Fudge

Anyway, after it cooked for a while it looked like this:

Cooking Fudge

Cooking Fudge

Once it finally reached the 250° mark on my thermometer, I added the vanilla extract and started stirring.  I’ve never played with molasses in the winter, so I wasn’t quite sure what I was aiming for.  I went for the ‘kinda stiff to stir but still stirable’ as my guide.

And this is what it looked like when it set!

Fudge!

Fudge!

 

Fred said it tasted like sugar… with a side of chocolate.  He said next time, make fudge with more chocolate.  I was just happy that my fudge wasn’t soup!