Rich and creamy fudge, melting in your mouth with every bite. This is my Grandma’s recipe with my variations. It takes a little patience, but it is well worth it!~Amy
This is my Grandma and Grandpa. My Grandpa was in the Navy, and stationed in Hawaii when Pearl Harbor was attacked. During the war we had food rations here, but one thing my Grandma said they could always get, was a little bit of sugar and cocoa, to make fudge. This is her recipe, and it is the best! ~Amy
Hand-Stirred Homemade Chocolate Fudge, with S’mores and Toasted Coconut Almond Variations
Classic Chocolate Fudge:
3 cups sugar
3 tbsp cocoa
1/4 teaspoon salt
1 12oz can evaporated milk
3 tbsp butter
1 teaspoon vanilla extract
In a medium sized heavy bottom saucepan, whisk together, cocoa, sugar and salt. Add evaporated milk, and stir until smooth.
Cook over medium heat until soft ball stage, or keeps a shape when tested in cold water.
Remove from heat and pour onto a platter, place butter and vanilla on cooked candy. Do not stir! Cool to lukewarm.
With a wooden spoon, stir until candy starts to lose its shine, and thicken. Lift candy as you stir to lighten.
Pour into parchment lined pan or form into a roll. When fudge has set, cut into pieces and store covered.
S’mores Chocolate Fudge
3 full sheet graham crackers, broken into pieces
1 cup miniature marshmallows, homemade or store bought
Gently mix in marshmallows and graham crackers as the fudge is losing its shine. Pour into pan, or form into a roll. When fudge has set, cut into pieces and store covered.
Toasted Coconut Almond Chocolate Fudge
1 cup toasted coconut
1/2 cup sliced almonds
Gently mix in coconut and almonds as the fudge is losing its shine. Pour into pan, or form into a roll. When fudge has set, cut into pieces and store covered.
Place a thin layer of coconut onto baking sheet, bake at 350 degrees, stirring every few minutes until coconut is golden brown. Let cool
Recipe by Amy Richardson and Grandma McCrea