What would the holidays be without a couple of fudge recipes? On the 5th day of Homemade Christmas, I bring you, Candy Cane Fudge.
Growing up I did not live near my one set of grandparents and every Christmas a package would come our way. In the package there was usually chocolates and chex mix. Once I was older I learned it was my grandpa who made the candy. This is my grandpa’s cocoa can fudge. Truth be told years ago on the side of the Hershey’s cocoa can there was a fudge recipe and that is where this recipe get’s it’s name, Cocoa Can Fudge. It is just as easy and taste better than easy fudge or magic fudge that is made with marshmallow cream. I definitely recommend trying it out!
This is a candy recipe where you will need your candy thermometer.
but it is easy enough that my 7 year old daughter did most of the hard work.
I was in charge of making sure the temp was just right.
Once your temp is right you add the butter and vanilla and remove from the heat and allow to cool to 110*. This may take a couple hours. DO NOT STIR.
Once at 110* your job is to stir until the shiny chocolate “soup” in the pic above turns into a thicker dull looking chocolate “soup”
Once you achieve this pour into a foil lined square pan and allow to cool.
Once cool cut into small bite size squares.
Then all that is left is to enjoy for yourself or package up and give to friends and family.
Cocoa Can Fudge
originally from Hershey’s
3 cups sugar
2/3 cup cocoa
1/3 teaspoon salt
1 1/2 cups milk
1/4 cup real butter, no substitute
1 teaspoon vanilla extract
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.