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