|Ingredients:||2 teacups white sugar|
|1 teacup cream|
|2 heaping tablespoons of Frye’s Cocoa|
|Large walnut-sized piece of butter|
|2 teaspoons vanilla|
|You will need:||stainless steel pot|
|small teacup for measurements|
|butter-greased glass container for the fudge to set in (and to store in later)|
- Mix all ingredients (except vanilla) in a pot and bring to a boil over medium heat, stirring constantly.
- Let boil until mixture starts to raise, and once it begins to lower dramatically (it takes a while to get to this point, but once it does, it happens fast) let the liquid drop from the spoon. Once the liquid drips in a straight line (not in drops) then drop a little sample into a cup of cold water. If it can be formed into a ball and picked up with your fingers, then remove mixture from heat.
- Add vanilla.
- Beat the fudge vigorously with a wooden spoon for roughly 5-7 minutes. If you don’t beat it strongly enough, or long enough the texture will be softer. If you over-beat it, it will set in the pot before you can pour it out. Mixture is ready when it begins to layer over itself in the pot as you beat it.
- Pour into pre-greased glass container (butter works best).