Instructions & Method
Method: Stovetop and Hand-Beaten
This method is classic and relies on your senses. Using a candy thermometer is highly recommended for perfect results every time.
Step 1: Prepare Your Pan
Grease an 8×8 inch square baking pan with a little butter.Alternatively, you can line it with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: Combine and Cook
In a heavy-bottomed,medium-sized saucepan (at least 3-quart capacity to prevent boiling over), combine the granulated sugar, Hershey’s cocoa, and Carnation Evaporated Milk. Add the stick of salted butter.
Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts and the mixture comes to a full, rolling boil.
Step 3: The Candy Thermometer Test
Once boiling,reduce the heat to medium-low to maintain a steady boil. Continue stirring frequently to prevent scorching. Clip a candy thermometer to the side of the pan, making sure the bulb does not touch the bottom.
Cook, without stirring, until the mixture reaches the “Soft-Ball Stage,” which is 234°F – 240°F (112°C – 116°C). This is the most critical step. At this temperature, a small amount of syrup dropped into cold water will form a soft, pliable ball that flattens when removed.
Step 4: Cool and Beat
Remove the pan from the heat immediately.Do not stir. Add the vanilla extract, but do not mix it in yet.
Let the fudge mixture cool, undisturbed, until the bottom of the pan feels lukewarm to the touch (about 110°F). This cooling period is essential for achieving the right creamy texture.
Once cooled, use a wooden spoon to beat the fudge vigorously. It will start to thicken, lose its gloss, and become lighter in color. This can take 5-10 minutes of strong beating. If you are adding nuts, stir them in just as the fudge begins to thicken.
Step 5: Set and Serve
Quickly pour the thickened fudge into your prepared pan and spread it evenly.
Let it set completely at room temperature for at least 2-3 hours. For the cleanest cuts, you can chill it in the refrigerator for 30 minutes before slicing. Cut into 1-inch squares.
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