Tuesday, June 19, 2012

Fudge Flop

I think fudge doesn't like me.  I made it once, heated it to fast, and it burned.  I made it again a couple days ago; same result.  I think it still tasted okay, cause I didn't burn it too bad, but my mom thought otherwise.  At least the photo's turned out cute.
Isn't that like the cutest photo ever? (I'm so proud of it)  It could be better, but its still pretty cute.  Anyway, I didn't have time to post last week because I went on our church's girls camp.  And afterwards my voice was super hoarse from screaming/yelling/singing-like-crazy/staying up until 3 am for 4 days.  But it was super fun! However...I have no pictures (yet). Now on to the fudge.  I used this recipe from allrecipes.com:
  • 2 cups white sugar
  • 1/2 cup cocoa
  • 1 cup milk
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract
  1. Grease an 8x8 inch square baking pan. Set aside.
  2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
  3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
  4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
  5. Pour into prepared pan and let cool. Cut into about 60 squares. 
Go really slow, don't turn the heat up higher to get to the right temperature.  Please. Have patience. Because I'm not patient at all.  And it didn't work out so great.  I couldn't figure out how to cut the squares without my fudge cracking, so I ended up using this dough scraper.  It worked a lot better than a knife.

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