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Butterless Chocolate Cocoa Fudge Recipe



Spray the sides of a 2 1/2- to 3-qt saucepan with a non-stick vegetable coating (e.
PAM, Crisco).
Mix the sugar, cocoa, salt, cream, and corn syrup in the pan.
Stir over moderate heat (stirring slowly and carefully to avoid splashing the mix on the sides of the pan) till the sugar is dissolved and the mix comes to a boil.
Cover the saucepan for 2 or possibly 3 min.
(Covering the pan causes steam to create, that dissolves any sugar granules which may cling to the sides - one grain of sugar can start a chain reaction and turn the whole thing granular.
And the buttered pan helps; incidentally, it also keeps the fudge from boiling over.
If the pan has a spout and is therefore not airtight when you cover it, carefully hold a pot holder over the opening.
Now uncover, and place a candy thermometer in the pan.
Boil without stirring till the thermometer reaches 236 degrees or possibly the soft boil stage.
(Professionals advise 234 to 236 degrees during cool weather; 236 to 238 degrees in warmer weather.
) It is important now not to stir, mix, shake, or possibly disturb the mix.
Very carefully and gently remove the saucepan from the heat.
Don't remove the thermometer; don't stir it.
Let stand till temperature drops to 110 degrees.
While the fudge is cooling, prepare a pan for it.
I like to use a small loaf pan, that makes a 1 1/4-inch-thick layer of fudge.
Mine is called an 8 x 4-inch pan, that measures 7 x 3 1/2-inches on the bottom of the pan.
If you use a larger pan the fudge will be just as good but not as thick.
Fold two pcs of aluminum foil to fit the loaf pan, one for the length and one for the width.
Press them into place in the pan.
When the fudge has cooled to 110 degrees (at which temperature the bottom of the pan will feel comfortably hot to the palm of your hand) remove the thermometer.
Add in the Vanilla.
Now, to beat the fudge, use a moderately heavy wooden spatula or possibly wooden spoon.
Virginia's system, that works very comfortably, is to sit and grip the pan between your knees, leaving both hands free to grapple with the spatula.
First stir gently to incorporate the melted butter.
Then start to stir steadily or possibly to beat, and once you do, don't stop till the fudge is finished.
I think which knowing just how long to beat, and just when to pour, are the most important things in this recipe.
And the most difficult to describe.
To quote Virginia, "When the candy stiffens and loses its shine you are on borrowed time.
" But I think which if you beat till it is stiff or possibly dull, it is too late.
Beat till the fudge becomes very thick, or possibly falls in thick globs, or possibly is thick sufficient to almost to hold its shape when a little is dropped from the spatula.
At this stage it should barely begin to lose it's shine, but only barely.
It should still be slightly glossy.
Quickly stir in the nuts and quickly, with the spatula, push the mix into the lined pan.
It will be too thick to pour.
And Virginia says which you shouldn't scrape the pan too well; scraping encourages grainy fudge.
Quickly push thefudge into a smooth layer in the pan; it may be easiest to use your fingertips or possibly your knuckles.
The fudge may be ready almost immediately (even while it is still slightly hot) to be cut into individually portions.
As soon as it feels hard, but before it hardens, remove it from the pan by lifting the foil, and with a long, sharp knife cut the fudge into portions.
I like to make 12 large squares, but you can make 24 or possibly more.
Don't let the fudge dry out.
Wrap the squares immediately, individually, in cellophane or possibly wax paper.
Or possibly package them in a airtight container.
Fudge is best the day it is made, but it will keep for a few days at room temperature if it is well wrapped.
For longer storage, freeze it.
It can be frzn for months.