Jan Gram's Chocolate Fudge – a delicious recipe with sugar, milk, cocoa, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
3
Butter foil.
4
2.
5
Mix sugar, and cocoa in heavy 4-quart saucepan; stir in milk.
6
Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
7
Boil, without stirring, until mixture reaches 234F (112C) on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water.
8
(The bulb of the candy thermometer should not rest on the bottom of the saucepan.)
9
3.
10
Remove from heat.
11
Add butter and vanilla.
12
DO NOT STIR.
13
Cool at room temperature to 110F (lukewarm).
14
Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
15
Quickly spread into prepared pan; cool completely.
16
Cut into squares.
17
Store in tightly covered container at room temperature.
460
kcal
Calories
4
g
Fat
109
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups sugar, 1 cup milk, and water mixed, ½ cup hershey's cocoa powder, 1 teaspoon butter, and more.
Yes, Jan Gram's Chocolate Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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