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1
Lay out sheets of waxed paper or line mini muffins pans with foil liners. It tends to stick to the thinner paper liners.
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2
Melt the butter in a large sauce pot.
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3
Sift in the cocoa and cornstarch.
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4
Stir.
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5
Add the 1 can evaporated milk.
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6
Stir.
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7
It will look speckled-that's ok.
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8
Bring to a boil, stirring so it doesn't burn.
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9
Add 4 cups sugar-all at once.
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10
Return to a full roiling boil-it will look foamy.
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11
Boil approximately 5 minutes.
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12
While it is boiling , get a small cup and put some ice and cold water into it.
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13
After the 5 minutes drop in a little blob of fudge into the cup .
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14
It will form a soft ball.
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15
If it just disintegrates, it needs cooked a little longer.
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16
DO NOT go by the candy thermometer soft ball stage-it is too hard.
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17
Remove from heat and allow to cool 5-10 minutes.
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18
Add the peanut butter and vanilla.
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19
Stir until it starts to thicken and looses it's shine.
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20
Be careful-it will still be very hot!
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21
I like to use my cookie scooper for this part but you can also use 2 spoons-using 1 to scoop and the other 1 to push the fudge off of the first spoon.
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22
Quickly, either scoop the hot fudge into the lined mini muffin tins or drop onto wax paper. Or you can do both if you don't have enough mini muffin pans. lol.
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23
You need to work quickly b/c it sets up fast once you add the peanut butter and vanilla.
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24
Cool completely.
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25
Store in an airtight container to keep it fresh.
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26
If your house is on the warm side you can also keep it in the fridge to keep it from getting too soft.
