๐๐๐-๐น๐๐ โ๐๐๐๐๐ ๐น๐ข๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
2 cups granulated sugar ๐ฌ
1/2 cup unsweetened cocoa powder ๐ซ
1 cup whole milk ๐ฅ
1/4 cup unsalted butter ๐ง
1 teaspoon vanilla extract ๐ฆ
Pinch of salt ๐ง
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
๐ญ. ๐๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ ๐๐ต๐ฒ ๐ถ๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ ๐งโ๐ณ: ๐๐ป ๐ฎ ๐ต๐ฒ๐ฎ๐๐-๐ฏ๐ผ๐๐๐ผ๐บ๐ฒ๐ฑ ๐๐ฎ๐๐ฐ๐ฒ๐ฝ๐ฎ๐ป, ๐ฐ๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ ๐๐ต๐ฒ ๐ด๐ฟ๐ฎ๐ป๐๐น๐ฎ๐๐ฒ๐ฑ ๐๐๐ด๐ฎ๐ฟ ๐ฌ, ๐ฐ๐ผ๐ฐ๐ผ๐ฎ ๐ฝ๐ผ๐๐ฑ๐ฒ๐ฟ ๐ซ, ๐ฎ๐ป๐ฑ ๐ฎ ๐ฝ๐ถ๐ป๐ฐ๐ต ๐ผ๐ณ ๐๐ฎ๐น๐ ๐ง. ๐ฆ๐น๐ผ๐๐น๐ ๐๐๐ถ๐ฟ ๐ถ๐ป ๐๐ต๐ฒ ๐บ๐ถ๐น๐ธ ๐ฅ ๐ฎ๐ป๐ฑ ๐บ๐ถ๐ ๐๐ป๐๐ถ๐น ๐๐บ๐ผ๐ผ๐๐ต ๐ฎ๐ป๐ฑ ๐๐ฒ๐น๐น-๐ฐ๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ๐ฑ.
2. Cook the mixture ๐ซ: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once it starts to boil, stop stirring and let it cook until it reaches the soft ball stage (about 234ยฐF or 112ยฐC), which should take around 10-12 minutes. Use a candy thermometer for accuracy! ๐ฌ๐
3. Cool and add butter ๐ง: Remove the saucepan from heat and let the fudge cool undisturbed for about 10 minutes. Then, add the butter ๐ง and vanilla extract ๐ฆ to the mixture.
4. Beat the fudge ๐ฌ: Using a wooden spoon, vigorously beat the fudge until it starts to lose its gloss and becomes thick and creamy. This will take about 5-7 minutes of beating. The fudge is ready when it holds its shape and is no longer shiny.
5. Pour and set ๐ซ: Pour the fudge into a greased 8ร8-inch pan and smooth the top with a spatula. Let it cool completely at room temperature until firm, about 1-2 hours. Once set, cut into small squares and enjoy the rich, creamy goodness! ๐ฝ๏ธ
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐๐ผ๐ผ๐ธ๐ถ๐ป๐ด ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ฎ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐ (๐ฝ๐น๐๐ ๐ฐ๐ผ๐ผ๐น๐ถ๐ป๐ด)
๐๐ฐ๐ฎ๐น: ๐ญ๐ด๐ฌ ๐ธ๐ฐ๐ฎ๐น | ๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: ๐ญ๐ฒ ๐๐พ๐๐ฎ๐ฟ๐ฒ๐
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