Preparation:
In a large saucepan mix the sugar, syrup, cocoa and milk. Set on a burner over medium low heat. Stir constantly until the sugar is COMPLETELY dissolved, scraping the sides of the saucepan with your spoon regularly. Once you stop hearing the crunching sound of sugar under your spoon as you stir, and cease to feel the grit, turn the heat up to medium. Stir constantly as you bring it to a boil.The fudge is done when you can pick up with your fingers a ball of the mixture dropped in cold water. Test regularly. When it passes the test, stop stirring and remove from heat. Add the vanilla and let cool (DO NOT STIR while cooling. This can make the fudge fail.) Beating the fudge at the exact time in the cooling process is VITAL. If you have a candy thermometer, the exact time is when the fudge cools to 110F. If you don't have a thermometer, this moment is 15 to 20 minutes into the cooling process, when the fudge starts to thicken. Another method is to touch the side of the pan, when you can comfortably hold the pan for 10 seconds. At this point, using a wooden spoon, beat the fudge thoroughly and pour it into a bread pan that's been lightly coated with vegetable oil cooking spray. Continue cooling until f |
