🍫 Introducing a timeless classic: Cocoa Fudge 1965! 🕰️ This recipe harks back to a nostalgic era, delivering a decadent treat that’s both quick and easy to whip up. With just a handful of simple ingredients and a dash of love, you’ll create fudgy perfection that’s sure to delight everyone who indulges.
🕒 Total Time: 30 minutes
- Prep Time: 5 minutes
- Cook Time: 25 minutes
🥄 Servings: 24 pieces
Ingredients:
- 1 cup white sugar
- 1 cup brown sugar
- 1-2 pinches of salt
- 2 cups cocoa powder
- 4 tablespoons corn syrup
- 1/2 cup sour cream
- 1 cup butter
- 1 teaspoon vanilla extract
- 3/4 cup walnuts, chopped
- 3/4 cup pecans, chopped
Instructions:
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Prepare the Saucepan: Begin by greasing a large saucepan with butter. This will prevent the fudge from sticking and ensure easy cleanup later on.
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Mix Ingredients: In the buttered saucepan, combine the white sugar, brown sugar, salt, cocoa powder, corn syrup, and sour cream. Stir the mixture well until all the ingredients are thoroughly incorporated.
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Cook to Perfection: Place the saucepan over medium heat and cook the mixture without stirring. Use a candy thermometer to monitor the temperature, cooking until it reaches 235 degrees Fahrenheit. Alternatively, perform the classic soft ball test: drop a small amount of the mixture into very cold water; if it forms a soft ball, it’s ready.
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Add Butter: Once the desired temperature is reached, add the butter to the mixture. Gently stir until the butter is fully melted and blended with the other ingredients.
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Incorporate Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. This aromatic addition will infuse the fudge with irresistible flavor.
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Allow to Cool: Let the fudge mixture sit until it cools down slightly. This step is essential for achieving the perfect texture and consistency.
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Add Nuts: Once the mixture has cooled a bit, it’s time to add the chopped walnuts and pecans. These crunchy additions not only enhance the flavor but also provide a delightful texture contrast to the smooth fudge.
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Beat Until Creamy: Using a wooden spoon or spatula, beat the fudge mixture vigorously until it becomes creamy. Keep an eye on the appearance – you’re looking for it to start losing its glossy sheen and become slightly duller.
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Transfer to Pan: Prepare an 8×8 inch pan by greasing it with butter. Then, pour the creamy fudge mixture into the pan, spreading it evenly with a spatula.
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Cut Into Squares: While the fudge is still soft and warm, use a sharp knife to cut it into squares of your desired size. This step ensures neat, uniform portions once the fudge sets.
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Serve and Enjoy: Once the fudge has cooled and set completely, it’s ready to be enjoyed! Serve it up on a platter or package it beautifully to share with friends and family. Enjoy the rich, chocolaty goodness of this timeless Cocoa Fudge 1965 recipe – it’s sure to become a favorite treat for years to come! 🎉
