Ingredients
- 6 tbsp unsalted butter, divided (85 g; brown 5 tbsp, reserve 1 tbsp for pan)
- 2 cups granulated sugar (400 g)
- 0.5 cup unsweetened cocoa powder (50 g)
- 1 cup whole milk (240 ml)
- 1 tsp vanilla extract
- 0.5 tsp fine sea salt
- 0.75 cup chopped walnuts or pecans (85 g, optional)
- flaky sea salt, for topping (optional)
Equipment
- 3-qt heavy saucepan
- candy thermometer
- Parchment paper
- Wooden spoon
- 8×8-inch pan
Method
- Brown 5 tbsp butter in a skillet until nutty and amber. Reserve 1 tbsp butter for greasing pan.
- Line an 8×8-inch pan with parchment and grease with reserved butter.
- In a heavy 3-qt pot, whisk sugar, cocoa, and milk until smooth. Attach a candy thermometer.
- Bring to a boil over medium without stirring. Brush pan sides with a wet brush to remove crystals. Cook to 238–240°F (soft-ball stage).
- Remove from heat. Add browned butter, vanilla, and salt. Let cool undisturbed to ~120°F.
- Beat with a wooden spoon until thick and matte, 3–6 minutes. Fold in nuts if using.
- Scrape into pan, smooth top, sprinkle flaky salt if desired. Set 2–3 hours before slicing into 36 squares.
Nutrition
Calories: 135kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 55mgPotassium: 80mgFiber: 1gSugar: 17gVitamin A: 150IUCalcium: 20mgIron: 0.7mg
Notes
No-thermometer method: Use the soft-ball cold-water test. Smoother fudge: Add 1 Tbsp corn syrup when boiling. Flavor ideas: espresso, orange zest, bourbon, or peanut butter swirl. Equipment: heavy 3-qt saucepan, candy thermometer, parchment. Altitude: soft-ball stage ~234–236°F; reduce target 1°F per 500 ft. Microwave assist: preheat milk in microwave to shorten boil time.
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