a 1 quart saucepan and a small pan or dish with butter or lard.
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.
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
chopped nuts, sunflower seeds or other sprouted seeds, if desired.
Continue to stir with a wooden spoon until the glossy shine is
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:
only make one cup of fudge at a time because if I made more, I would
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.
accompany any carbohydrate, cooked or raw, such as sugar, with a
carbohydrate with live yeast (such as raw ale or kombucha) to help