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A Cup Of Fudge

Grease a 1 quart saucepan and a small pan or dish with butter or lard.

Dry ingredients:
4 tablespoons plain powdered cocoa
pinch of salt
1 cup of sugar

Mix dry ingredients and add
1/2 cup milk

and mix and stir until well blended.

Pour into the greased 1-quart saucepan and put over high heat and stir continuously until soft ball stage.

Turn off heat and add:
1 tablespoon + 1 teaspoon of butter
1/3 teaspoon of vanilla

Stir until butter is melted and mixed in.

Let it stand a minute so that it will cool down a little from hot, and then begin to beat it with a wooden spoon. When the glossy shine begins to become opaque/matte, you can
smush in some raisins, chopped nuts, sunflower seeds or other sprouted seeds, if desired.

Continue to stir with a wooden spoon until the glossy shine is completely gone.and then spoon into the greased small pan or dish.

Allow it to cool for a while, and then cut into squares, then put in fridge to finish cooling completely.

To make a larger batch:

I only make one cup of fudge at a time because if I made more, I would not be able to live with it in the house until I had eaten all of it. If you want to triple the above recipe to make a normal sized batch of fudge, use these amounts
3/4 cup cocoa
1/8 tsp salt
1/4 cup butter
3 cups sugar
1 1/2 cups milk
1 tsp vanilla


To test for soft ball stage, keep a bowl of ice available while making fudge and put small drops of cooking fudge on the ice. Soft ball stage is when the drop forms a soft ball when you pick it up and roll it in your fingers.

Always accompany any carbohydrate, cooked or raw, such as sugar, with a fermented carbohydrate with live yeast (such as raw ale or kombucha) to help digest it.

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