I have to say, my husband makes GREAT fudge.
Yes, that’s a fudge smudge on his lip. And, yes, I did hug him. Several times.
Here’s his recipe for homemade, from scratch fudge.
2/3 cup cocoa
3 cups sugar
3/4 cup milk
6 T butter
1 tsp. vanilla extract
In a sauce pan (DH uses a 3 quart straight sided one) combine the cocoa and sugar. DH says complete and thorough mixing at this point is key to good fudge. He uses a kitchamajig to combine the ingredients.
After mixing, add the milk in small amounts and mix together after each addition. If you add the milk all at once you will have lumps of cocoa.
Heat the mixture over medium heat, stirring with a wooden spoon until the mixture starts to boil. After boiling starts, do not mix anymore. Heat to soft ball stage (234 degrees F, 112.2 C).
When the fudge comes to the soft ball stage, remove from heat, and add the butter, then the vanilla.
Butter a pan for the fudge. We use a 8 1/2″ by 7″ pyrex bakeware pan.
Let the mixture cool to about 170 degrees F then begin stirring vigorously for about 2 minutes. The sheen of the mixture will become somewhat dull when ready. If it starts to harden put it in the pan earlier.
Oh, so good!