1/2 c Sugar
1/4 c Light cream or evaporated
-milk
1/2 c Light corn syrup
1/8 ts Kosher salt
1 1/2 tb Unsalted butter
1/2 ts Vanilla extract
1/4 c Unsweetened cocoa powder;
Such as Valrhona
Combine all the ingredients, except the cocoa, in a saucepan. Cook over
medium heat, stirring constantly, until the butter melts and the sugar
dissolves. When the mixture comes to a boil, add the cocoa, and continue
stirring. Boil briskly, 2 to 3 minutes, stirring constantly, until mixture
thickens. Serve immediately. (Fudge will keep up to 1 week in the
refrigerator). Reheat any remaining fudge by placing a container of fudge
in a pan of hot, but not boiling, water until the sauce warms and thins to
a pouring consistency.
Cuisine: “Mexican”
Yields
1 servings