Fudge version 2. (Version one wasn’t good enough to write about).
This is a cross between two recipes that I learned about. I made use of some of the techniques but did not follow the recipe that Alton Brown explains so well in his episode “Fudge Factor” at https://www.foodnetwork.com/shows/good-eats/episodes/fudge-factor
… start with …
2 3/4 cups sugar
1 cup cocoa
1/4 cup corn syrup
1/4 stick butter
1 cup milk
… and later …
1/2 stick softened butter
1 tbsp real vanilla extract
… and if you want…
Cocktail peanuts (or walnuts or whatever)
Put the “start with” ingredients in a saucepan over high heat and stir constantly with a wooden spoon until boiling. I tried covering it as Alton Brown said, but it just tried to boil over, so maybe I did that wrong?
Turn heat down to medium low and DO NOT TOUCH IT. As soon as the temp hits 232F, turn off heat and just let it set there. Place a small amount of butter on the top to prevent it from drying out. Let it sit undisturbed until it is 110F…. then…
Dump in the “and later” ingredients and stir it AS HARD AS YOU CAN with a wooden spoon. When it starts feeling like it’s time, maybe losing it’s sheen, maybe starting to get stiff, it’s time to dump it into a parchment paper lined 8×8 pan before too late.
I then poured the peanuts on top and worked them down in with a spatula. I though it was ruined, because it just wasn’t setting up.
But I got up the next day and sure enough it was perfect.