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Fudge can be tricky, but this recipe is easy - especially the second time around. Always sift the powdered sugar to avoid lumps.

  • 1 Cup granulated sugar
  • 1/4 Cup butter
  • 1/3 Cup milk
  • 1 TB. light corn syrup
  • 1/3 Cup chopped pecans (optional)
  • 1 1/4 - 2 Cups powdered sugar

Butter an 8x8 inch square pan. Combine granulated sugar, COCOA, butter, milk and corn syrup in a heavy bottomed 2 quart pan. Heat to boiling over medium heat for 5-7 minutes, stirring constantly and making sure you are reaching to the bottom of the pot while stirring. When it comes to a boil, stir for one more minute. Remove from heat, pour into a large bowl and let cool without stirring until the bottom of the pan is lukewarm - about 1 hour. Stir in nuts and VANILLA. Start with 1 1/4 cups powdered sugar. Sift the powdered sugar into the pan, stirring to blend. As the dough stiffens, it is easiest to continue mixing using your hands, adding more powdered sugar if necessary. Sometimes the fudge needs the full amount of powdered sugar, usually 1 1/2 cups is enough to make it smooth and non-sticky. When the fudge is the consistency of smooth bread dough, press it into the greased pan. Refrigerate until firm, about 1 hour, then cut into 1-inch squares.

Yield: about 24 pieces
Prep. and cooking time: 15 minutes
Chilling time: 1 hour

Fudge is really hard to cut. Use a larger pan than the recipe calls for, a 9x13 inch pan works well, and make a tin foil divider. Press the fudge into half of the pan, leaving the rest of the pan empty. Then, press the tin foil up against the edge of the fudge so it doesn't creep over into the empty half of the pan. Chill, and remove the tin foil. This will help make the fudge easier to cut and remove from the pan.

Dutch Process Cocoa Powder 2.1 oz. 1/2 cup jar
Natural Cocoa Powder 2.1 oz. 1/2 cup jar
Single Strength Vanilla 4 oz. Bottle

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