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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
2 cups sugar |
1/4 cup cocoa |
3/4 cup milk |
2 tablespoons light corn syrup |
1/4 cup plus 2 tablespoons butter, divided |
8 caramels, chopped |
3/4 cup chopped skinned hazelnuts or pecans |
2 teaspoons vanilla extract |
Directions:
1. Line a 9 square pan with aluminum foil, allowing foil to extend over edges of pan. Butter foil, and set aside.
2. Butter insides of a heavy 3-quart saucepan. Combine sugar and cocoa in saucepan, stirring well. Stir in milk and corn syrup. Bring to a boil over medium-low heat, stirring gently and constantly with a wooden spoon, until sugar dissolves (6 to 8 minutes). Add 1/4 cup butter, stirring until butter melts. Cover and boil 3 minutes over medium heat.
3. Uncover and cook, without stirring, until candy thermometer registers 238° (about 14 minutes). Remove from heat. Add remaining 2 tablespoons butter, chopped caramels, nuts, and vanilla. Do not stir. Let mixture cool to 130° (about 25 minutes).
4. Beat fudge by hand with a wooden spoon until it thickens and begins to lose its gloss (10 minutes). Quickly spread fudge into prepared pan; let cool (about 3 hours). Lift uncut fudge out of pan with foil; discard foil, and place fudge on a cutting board. Cut desired shapes, using 2 cookie cutters, or cut fudge into 1 1/2 squares.
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