- 2 Cups Heavy Cream
- 4 Cups Granulated Sugar
- 2 TBSP Karo Syrup
- 1/4 Cup Cocoa
- Dash of Salt
In a heavy bottomed pan (not dutch oven or cast iron) mix sugar and cocoa well. Add the Karo syrup, cream, salt, and mix well. Cook SLOWLY to a soft ball stage – 232 Degrees Fahrenheit. Do not stir, do not wiggle, do not stick your finger in it to taste. Let to get to 232 low and slow.
When it gets to 232 degrees, remove from heat. Let cool to 110 degrees. Don’t try sticking the pot in the fridge to cool it faster. It wont work. Let it cool down on its own.
Once cooled, mix the fudge until it has lost it’s shine. Don’t use a hand mixer, you’ll ruin the mixer. You can do it by hand with a wooden spoon, or put it in a stand mixer and beat with a paddle (or in a Boch with a dough hook). It will take a little while, but it will lose it’s shine and will ball up. If it starts to crystallize, add heavy cream to it 1 tbsp at a time until the crystals beat out.
Once it has formed a ball, you can form it on tin foil into logs. Wrap in foil, and put in the fridge or freezer. To serve, slice and enjoy. Or you can eat the whole log like a candy bar. Your choice.