Drop Fudge

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1/2 cup butter
• 3 1/2 tablespoons cocoa
• 1/2 teaspoon cornstarch
• 1 (12 ounce) can evaporated milk
• 4 cups sugar
• 3/4 cup peanut butter
• 3 teaspoons vanilla

Recipe

• 1 lay out sheets of waxed paper or line mini muffins pans with foil liners. it tends to stick to the thinner paper liners.
• 2 melt the butter in a large sauce pot.
• 3 sift in the cocoa and cornstarch.
• 4 stir.
• 5 add the 1 can evaporated milk.
• 6 stir.
• 7 it will look speckled-that's ok.
• 8 bring to a boil, stirring so it doesn't burn.
• 9 add 4 cups sugar-all at once.
• 10 return to a full roiling boil-it will look foamy.
• 11 boil approximately 5 minutes.
• 12 while it is boiling , get a small cup and put some ice and cold water into it.
• 13 after the 5 minutes drop in a little blob of fudge into the cup .
• 14 it will form a soft ball.
• 15 if it just disintegrates, it needs cooked a little longer.
• 16 do not go by the candy thermometer soft ball stage-it is too hard.
• 17 remove from heat and allow to cool 5-10 minutes.
• 18 add the peanut butter and vanilla.
• 19 stir until it starts to thicken and looses it's shine.
• 20 be careful-it will still be very hot!
• 21 i like to use my cookie scooper for this part but you can also use 2 spoons-using 1 to scoop and the other 1 to push the fudge off of the first spoon.
• 22 quickly, either scoop the hot fudge into the lined mini muffin tins or drop onto wax paper. or you can do both if you don't have enough mini muffin pans. lol.
• 23 you need to work quickly b/c it sets up fast once you add the peanut butter and vanilla.
• 24 cool completely.
• 25 store in an airtight container to keep it fresh.
• 26 if your house is on the warm side you can also keep it in the fridge to keep it from getting too soft.