Real homemade fudge made with Holy Chocolate is perfect for special occasions. Of course, any occasion with fudge is special.
7 packets or scoops of Holy Chocolate
1 cup boiling water
3 1/3 cups white sugar
1 cup milk (whole or 2%)
1/2 cup (1 stick) butter (no margarine)
1 teaspoon real vanilla extract
- Grease a 13 by 9 baking dish with butter (do not use shortening or flour)
- Thoroughly mix the Holy Chocolate and hot water in a bowl. Let stand a few minutes while you get the rest of the ingredients together.
- Combine Holy Chocolate syrup, sugar, milk, and butter in large sauce pan, and place on medium heat. (Warning: this mixture will at least double in volume while it boils, so be sure to use a large saucepan.)
- Bring to a slow boil, and reduce heat if mixture boils too much. Stir occasionally to keep sugar crystals from forming on the side of the pan.
- Test doneness (soft ball stage on a candy thermometer), or with a cup half full of cold tap water. If a small amount of the mixture dropped into the water holds together and forms a “soft ball”, then remove the mixture from the heat. Do not overcook!
- Stir until mixture cools slightly. Mix in the vanilla. Continue stirring until the mixture cools, thickens and becomes difficult to stir. When the fudge becomes glossy, it is ready to pour into the buttered cake pan.
- Slice the fudge while it is still warm. Allow to cool to room temperature.