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Black Chocolate Fudge Recipe

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This recipe for Black Chocolate Fudge is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 - c sugar
2/3 - c Hershey's Cocoa
18 - tsp salt
1-1/2 - c whole milk
1/4 - c (1/2 stick) butter at room temp
1 - tsp vanilla
Directions:
Directions:
Line an 8 or 9 in. x 2 in. deep baking pan with 2 sheets of alum. foil, extending foil over edges of pan. Butter foil completely.

In a heavy 4 qt. saucepot, off heat, mix sugar, cocoa, and salt thoroughly. Off heat, stir in milk until smooth.

Over medium heat, stirring constantly, cook until mixture comes to a full rolling boil.Continue to boil without stirring until mixture reaches 234ºF on candy thermometer (bulb of candy thermometer must NOT touch bottom of pot), or until small amount of mixture dropped into very cold water formas a soft ball which flattens when removed from water.

Remove from heat, add butter and vanilla, DO NOT STIR. Cool at room temperature to 110ºF on candy thermometer.

Beat with wooden spoon until fudge thickens and loses some of its gloss. Spread quickly in into prepared pan, cool completely.

Use foil to lift fudge plank out of pan onto flat surface. Cut into squares.
Number Of Servings:
Number Of Servings:
30 - 36 squares
Preparation Time:
Preparation Time:
1-1/2 - 2 hours
Personal Notes:
Personal Notes:
This is my husband and my son's favorite fudge. It is incredibly chocolaty, a chocoholics delight.

 

 

 

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