Ingredients for Cocoa Fudge 1965
- White Sugar
- Brown Sugar
- ¼ teaspoon salt
- Cocoa Powder
- Corn Syrup
- ½ cup sour cream
- 6 tablespoons (¾ stick) unsalted butter
- Vanilla Extract
- Walnuts
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How to Make Cocoa Fudge 1965
- Butter an 8x8 inch baking pan and set aside.
- In a large, heavy-bottomed saucepan, whisk together the granulated sugar, brown sugar, salt, cocoa powder, and corn syrup.
- Stir in the sour cream until well combined.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Continue cooking, without stirring, until the fudge reaches 235°F (113°C) on a candy thermometer, or until a soft-ball stage is reached (a small amount of mixture dropped into very cold water forms a soft ball that flattens slightly when removed).
- Remove from heat and immediately stir in the butter until melted and fully incorporated.
- Stir in the vanilla extract.
- Let the fudge cool slightly until lukewarm (about 10-15 minutes).
- Stir in the chopped nuts (if using).
- Beat the fudge vigorously with a wooden spoon or electric mixer until it becomes creamy and loses its glossy sheen, and starts to thicken. This takes about 5-7 minutes.
- Pour the fudge into the prepared pan and spread evenly.
- Let the fudge cool completely at room temperature, then cut into squares.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
70g
Fat
5g
Carbs
6g
