I made it thru all of the 2014 Master Scrapper challenges at GottaPixel. The last one I decided to go with a fall theme and show my favorite fall food. Fudge. My mom taught me how to make it from scratch. My best thermometer is one I bought at an ‘antique’ store… and you need a good thermometer if you are going to make fudge from scratch. Here is my final page:
And if you want to make this delicious recipe I have added it below… If it comes out right, it melts in your mouth! Otherwise it makes great topping for ice cream. Grin!
2/3 cup Hersey Cocoa
3 cups sugar (sifted)
1/8 tsp salt
1 ½ cups milk
4 ½ tbsp butter
½ tsp vanilla
Cooking thermometer (needs to be able to read 100 to 300 degrees Fahrenheit)
Combine and mix well, cocoa, sugar and salt. Warm milk in 3 quart pot on stove. Add mixture to milk after it is warm, stirring well. Keep milk warm at low heat (no higher than medium) and mix until starting to boil. A good book might help you get through this. Once it starts to boil, stop stirring and put in the thermometer. Heat to softball stage (approx 235 degrees F). Once softball stage is reached, remove from heat and add butter (do NOT stir). Let it sit until 110 degrees F. Once it gets down to 110F, add vanilla and nuts. Stir all together until thick and starting to lose glossy sheen. Pour IMMEDIATELY out of the bowl once the sheen starts to lose it’s glossy look. Spread to your preference. Cut when fudge has completely lost it’s sheen.