Ingredients for Duff's Good Ass Fudge
- 2 cups granulated sugar
- 1 (12-ounce) can evaporated milk
- Light Corn Syrup
- Unsweetened Cocoa Powder
- 1/2 cup (1 stick) unsalted butter
- Vanilla Extract
- 1/4 teaspoon salt
- 1 cup chopped walnuts
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How to Make Duff's Good Ass Fudge
- Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides to lift the fudge out later.
- Lightly butter the parchment paper.
- In a large, heavy-bottomed saucepan, combine 2 cups granulated sugar, 1 (12-ounce) can evaporated milk, and 1/2 cup light corn syrup.
- Stir to ensure the sugar is fully dissolved.
- Insert a candy thermometer, ensuring it doesn't touch the bottom of the pan.
- Cook over medium-high heat, WITHOUT stirring, until the mixture reaches 236-237°F (113-114°C) – the soft-ball stage. This will take about 20-30 minutes.
- Carefully remove the pan from the heat.
- Add 1 cup unsweetened cocoa powder, 1/2 cup (1 stick) unsalted butter, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt.
- Stir vigorously for exactly 60 seconds until smooth and creamy.
- Stir in 1 cup chopped walnuts (or your favorite nut).
- Pour the fudge mixture into the prepared pan and spread evenly.
- Let the fudge sit at room temperature for 1 hour to cool slightly.
- Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the fudge to set completely.
- Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into 18 bars (approximately 3x1.5 inches each).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
39g
Fat
22g
Carbs
5g
