Old-Fashioned Creamy Fudge

Choclate Fudge BatterPhoto byAmerican Heritage ChocolateonUnsplash

Homemade chocolate fudge may be one of life's most nostalgic foods. For me, it brings to mind the "individually-wrapped in cellophane" fudge squares that a classmate's mom some times brought to my elementary school classroom to share with all of us for a Halloween or Christmas party. The flavor was about as appetizing as the sentence describing it. And, it was rock hard.

But still, I love good fudge!

This recipe is on the creamier side of the classroom party variety.

Ingredients

• 2 cups white or brown cane sugar
• 3/4 cup milk
• 2 tablespoons maple syrup
• 2.5 ounces baking chocolate ( 2 & 1/2 blocks)
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla

Directions

1. Combine sugar, milk, maple syrup, baking chocolate, and salt in a heavy 2-quart saucepan.
2. Over medium heat, cook while stirring continuously until the mixture boils.
3. Reduce the heat slightly so it continues to bubble, but won't burn.
4. Cook, stirring occassionally until a candy thermometer reads 234ºF (or, a drop in cold water forms a soft ball).
5. Remove the pot from heat and add butter and vanilla.
6. DO NOT STIR.
7. Allow to the fudge to cool at room temperature until it reaches 110ºF, while resisting the tempation to stir it.
8. When it is cool, beat the fudge with a whisk or electric mixer until it thickens and loses some of its gloss.
9. Pour the fudge into a lightly buttered 8-inch square pan to set.
10. Cut into squares or other shapes.

Makes about 1 & 1/2 pounds of fudge.