Drop Fudge

READY IN: 10mins
YIELD: 90 pieces




  • Lay out sheets of waxed paper or line mini muffins pans with foil liners. It tends to stick to the thinner paper liners.
  • Melt the butter in a large sauce pot.
  • Sift in the cocoa and cornstarch.
  • Stir.
  • Add the 1 can evaporated milk.
  • Stir.
  • It will look speckled-that's ok.
  • Bring to a boil, stirring so it doesn't burn.
  • Add 4 cups sugar-all at once.
  • Return to a full roiling boil-it will look foamy.
  • Boil approximately 5 minutes.
  • While it is boiling , get a small cup and put some ice and cold water into it.
  • After the 5 minutes drop in a little blob of fudge into the cup .
  • It will form a soft ball.
  • If it just disintegrates, it needs cooked a little longer.
  • DO NOT go by the candy thermometer soft ball stage-it is too hard.
  • Remove from heat and allow to cool 5-10 minutes.
  • Add the peanut butter and vanilla.
  • Stir until it starts to thicken and looses it's shine.
  • Be careful-it will still be very hot!
  • I like to use my cookie scooper for this part but you can also use 2 spoons-using 1 to scoop and the other 1 to push the fudge off of the first spoon.
  • Quickly, either scoop the hot fudge into the lined mini muffin tins or drop onto wax paper. Or you can do both if you don't have enough mini muffin pans. lol.
  • You need to work quickly b/c it sets up fast once you add the peanut butter and vanilla.
  • Cool completely.
  • Store in an airtight container to keep it fresh.
  • If your house is on the warm side you can also keep it in the fridge to keep it from getting too soft.