Our recipe is the "old school way" of making fudge. It is worth the extra effort and you probably won't want to share. (BTW you don't have to.) You will need a candy thermometer for this recipe.
Ingredients:
3 cups granulated sugar
2/3 cup of our Mint cocoa mix
1/8 teaspoon salt
1 1/2 cups of whole milk
1/4 cup salted butter- room temp and cut into cubes
1 teaspoon pure vanilla extract
Directions:
Line an 8in square pan with buttered parchment or foil.
In a medium heavy saucepan combine the first three ingredients with a wooden spoon.
Add milk and stir with a wooden spoon
Cook over medium heat, stirring continuously until the mixture reaches a strong boil.
Turn the heat to low medium, do not stir and heat until mixture reaches 234 degrees or "soft ball" stage.
Remove from heat and add butter and vanilla- do not stir
Let mixture rest until temperature cools to 110 degrees.
Vigorously stir mixture for 6-8 minutes or until mixture thickens.
Quickly pour mixture into prepared pan and let set overnight at room temp.
