Ingredients for Shirley's Fudge
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How to Make Shirley's Fudge
- In a medium saucepan, combine 1 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 cup heavy cream, 1/2 cup (1 stick) unsalted butter, 1/2 cup light corn syrup, and 1/4 teaspoon salt.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly with a wooden spoon or heat-resistant spatula. Be sure to scrape down the sides and bottom of the pan to prevent sticking.
- Once boiling, continue to boil for exactly 1 minute, stirring constantly.
- Remove the saucepan from the heat and immediately stir in 1 teaspoon pure vanilla extract. Beat the fudge vigorously with a wooden spoon or electric mixer until it becomes thick, creamy, and loses its glossy sheen.
- Continue beating until the fudge pulls away from the sides of the pan and holds its shape when you lift the spoon. This usually takes about 3-5 minutes.
- If desired, stir in any additional mix-ins (nuts, chocolate chips, etc.) at this point.
- Pour the fudge into a buttered 8x8 inch baking dish. Let it cool completely at room temperature before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
51g
Fat
14g
Carbs
4g
