Recipe by Chris Reynolds
Found online. I add nuts to my fudge, but this recipe did not call for them. If you want nuts, add about 1/2 to 2/3 cups.
- 3 cups sugar
- 1⁄2 cup cocoa
- 2⁄3 cup milk
- 2⁄3 cup half-and-half cream (10%)
- 1⁄4 cup light corn syrup
- 2 tablespoons butter
- 6 tablespoons brandy
Directions See How It's Made
- Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
- In a large 3 quart saucepan, combine sugar, cocoa, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.
- Cool to 120°F Add brandy. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.