Allison's Fudge
I'll give you the original and comment on the fudged measurements I use (yeah I know baaad pun)
3 cups powdered sugar
1/2 cup cocoa (I use 4 heaping 1/8 cups of Ghirardelli so it is more than a real half cup. Here's the deal though, if you fudge your cocoa too much, you have to add more milk. Just sayin', remember your proportions!)
1 stick of butter
1/4 cup of milk
1 teaspoon of vanilla (I do not measure but there is probably 2 in there at least)
Mix dry ingredients well (I have also added cinnamon to this, add 3 teaspoons and you get cinnamon first then chocolate.)
Foil line a standard loaf pan, leaving edges sticking out over the sides of the pan to lift out by later. Spray very lightly with non-stick spray.
Heat butter and milk till butter just starts to melt, remove from heat add vanilla , once butter is all melted pour into dry mix
Mix by hand till uniform, be careful as things will sometimes try to stay in dry lumps, mostly the chocolate. Mix quickly and thoroughly, this stuff can stiffen up fast!
Pour fudge into pan as soon as it is mixed -- if you wait it will start to set in the bowl and come out full of air pockets in the pan.
Chill in fridge for at least an hour, pull out by foil or by turning on to board, gently peel off foil and cut.
Chilling it in the freezer wrecks it, there is no substitute for the hour in the fridge, unfortunately.
3 cups powdered sugar
1/2 cup cocoa (I use 4 heaping 1/8 cups of Ghirardelli so it is more than a real half cup. Here's the deal though, if you fudge your cocoa too much, you have to add more milk. Just sayin', remember your proportions!)
1 stick of butter
1/4 cup of milk
1 teaspoon of vanilla (I do not measure but there is probably 2 in there at least)
Mix dry ingredients well (I have also added cinnamon to this, add 3 teaspoons and you get cinnamon first then chocolate.)
Foil line a standard loaf pan, leaving edges sticking out over the sides of the pan to lift out by later. Spray very lightly with non-stick spray.
Heat butter and milk till butter just starts to melt, remove from heat add vanilla , once butter is all melted pour into dry mix
Mix by hand till uniform, be careful as things will sometimes try to stay in dry lumps, mostly the chocolate. Mix quickly and thoroughly, this stuff can stiffen up fast!
Pour fudge into pan as soon as it is mixed -- if you wait it will start to set in the bowl and come out full of air pockets in the pan.
Chill in fridge for at least an hour, pull out by foil or by turning on to board, gently peel off foil and cut.
Chilling it in the freezer wrecks it, there is no substitute for the hour in the fridge, unfortunately.