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1
Spray the bottom of an 8-by-8-inch baking pan with cooking spray.
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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.
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3
Spray the pieces of parchment with cooking spray.
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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.
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5
Stir until the sugar and butter melt.
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6
Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes.
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7
Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately.
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8
Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed.
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9
Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour.
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10
Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board.
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11
Peel off the parchment.
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12
Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper.
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13
Store in the refrigerator until ready to serve or up to 1 week.
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14
Split the vanilla beans lengthwise, leaving them attached at one end.
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15
Place them in a 10- to 12-ounce bottle and cover with the liquor.
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16
Put on the top and shake vigorously.
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17
Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week.
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18
The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.
