This fudge with corn syrup recipe is for the "good fudge." The one without nuts or creams. This fudge doesn't use any shortcuts either, so use a candy thermometer for best results.
Ingredients
- unsweetened cocoa powder: 0.5 cup
- white sugar: 2 cups
- salt: 0.25 tsp
- light corn syrup: 1 Tbsp
- milk: 1 cup
- vanilla extract: 1 Tbsp
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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In a medium saucepan, stir together cocoa powder, sugar, and salt. Mix in corn syrup and milk until well blended. Add butter, and heat to between 235 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Occasionally stir.
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Remove from heat, and beat with a wooden spoon until mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9-inch baking dish. Let cool until set. Cut into small squares to serve.
