Several readers requested a recipe for fudge without marshmallow cream, such as the Mama’s Fudge from Test Kitchen Director Rebecca Gordon. Rebecca says, “My grandmother, Ruth Pilgrim, taught my mother, Anne Kracke how to make this, and she, in turn, taught me.” We love hand-me-down food traditions, especially when they’re as delicious as this one!
Makes about 20 (1-inch) pieces
Hands-on time: 30 min., Total time: 45 min.
2 cups sugar
2/3 cup milk
1/4 cup unsweetened cocoa
1 tablespoon corn syrup
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
1. Stir together sugar, milk, cocoa, corn syrup, and salt in a 2-quart saucepan. Bring mixture to a boil over medium-high heat, and cook until a candy thermometer registers 240°. Remove mixture from heat; add butter, and let melt. (Do not stir.) Let cool 10 to 15 minutes or until pan is cool to the touch. Stir in vanilla.
2.Beat mixture with an electric mixer at medium-low speed 2 to 3 minutes or until mixture begins to lose its gloss. Working quickly, pour fudge onto a buttered 11- x 7-inch platter. Let cool 15 minutes. Cut into 1-inch pieces.
Our Test Kitchen is granting recipe-related wishes every day until Christmas! Just follow this link to submit your wish.