Hello, Divas! If you could see me right now, I’m doing my happy dance. Why? Because today is National Candy Day! My mom used to make blue ribbon winning fudge, so I’m using today as an excuse to pay homage to her succulent treat. Back in the day, she used only the freshest ingredients. That’s why I’m using products from Hiland Dairy!
Blue Ribbon Creamy Fudge
- 2 cups sugar
- 1/4 cup Hiland Dairy Vitamin D Milk
- 2 ounces unsweetened chocolate, cut up
- 1 teaspoon light corn syrup
- 2 tablespoons Hiland Dairy Butter
- 1 teaspoon vanilla
Line a square baking dish with foil, making sure the foil extends over the edges. Butter the foil and set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan, combine sugar, milk, chocolate and corn syrup.
Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom of the pan. Cook and stir over medium-low heat to 234°F, about 20 to 25 minutes.
Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool until lukewarm (110°F) without stirring, about 55 minutes. Remove candy thermometer from saucepan. Beat mixture quickly with a wooden spoon until the fudge starts to lose its shine, about 10 minutes.
Immediately spread fudge into prepared pan (it’s important this is done right after stirring to prevent the fudge from hardening in your saucepan).
When candy is firm, use the foil to lift it out of the pan and cut into small squares.
Hiland Dairy has an online coupon for butter right now. Make sure to print and take with you before you head to the store!
~The Dairy Diva