You may make fudge with a variety of chocolate varieties. This traditional fudge recipe calls for baking cocoa rather than chocolate bars or chips.
Prep/ Time: 30 minutes
1) 1-1/2 teaspoons plus 1/4 cup butter, divided
2) 3 cups of sugar
3) 2/3 cup baking cocoa
4) 1/8 teaspoon salt
5) 1-1/2 cups whole milk
6) 1 teaspoon vanilla extract
1) Prepare a square pan of 8 inches in size by lining it with aluminum foil and greasing the foil with 1-1/2 teaspoons of the butter.
2) Sugar, cocoa, and salt should be mixed together in a large, heavy-bottomed saucepan. Add the milk and mix well; bring to a boil over medium heat, stirring frequently.
3) Cook without stirring until a candy thermometer registers 234 degrees Fahrenheit (soft-ball stage). Remove from heat; whisk in the remaining butter and vanilla (do not stir).
4) Allow to cool to 110°. (about 5 minutes). Stir with a spoon until the fudge thickens and starts to lose its sheen.
5) Spread immediately into prepared pan. Cool. Lift the fudge out of the pan using the foil. Remove foil and cut fudge into 1-inch squares.
If you put your chocolate fudge in an airtight container at room temperature and wrap it in aluminum foil or parchment paper, it will keep for up to two weeks.