In my family, there is only one condition under which you can make chocolate fudge. That one condition is when there is enough snow to cover all of the grass. Living below the Mason Dixon line, I have altered this rule to where the snow ALMOST covers all the grass. My family with their inches of snow every day and giant snow drift laugh at the fact our 1-2 inches shut down the entire county.
This recipe has been passed down from my Nana to my mom to me and now to all of you!
Makes Not Enough 🙂
Cast iron pan
8 inch pan
Thermometer or little bowl
2/3 Cup Coco Powder
1/8 t Salt
3 Cups Sugar
1 1/2 Cup Milk
(I used skim milk)
1 t Vanilla
1/2 Stick Butter
1) Combine dry ingredients in a pan. Turn to medium heat, and stir in milk constantly until it begins to boil in a bubbly fashion.
2) Boil without stirring until it reaches 234 degrees which is soft ball stage. If you don’t have a thermometer, fill a bowl with cold water. When you drop a bit of the hot fudge mixture into it, the mixture should cool and form a soft looking ball.
3) Remove the pan from heat and add the 1/4 cup butter, vanilla, and a small handful of mini marshmallows. Stir until everything is melted and combined.
4) Let cool at room temperature to 110 degrees. We cheated and cooled it in the laundry room which is slightly cooler than that since its a bit drafty.
5) Once cooled, stir with the spatula until the fudge thickens and is less glossy.
6) Spread it into a lightly buttered pan.
7) Let cool by placing the pan in the snow! Be sure to keep an eye on it if you have lots of wildlife in your area.
8) Slice and enjoy!