Ingredients:

  • 2 cups (400g) Granulated White Sugar
  • 1 cup (200g) Light Brown Sugar, packed
  • 1/2 cup (45g) Unsweetened Dutch-process Cocoa Powder
  • 1 cup (240ml) Heavy Cream (36% milkfat)
  • 1/2 cup (120ml) Whole Milk
  • 2 tbsp (30ml) Light Corn Syrup
  • 1/4 tsp Salt
  • 1/4 cup (56g) Unsalted Butter, cubed and chilled
  • 1 tsp (5ml) Pure Vanilla Extract

Instructions:

  1. In a heavy-bottomed 3-quart saucepan, combine white sugar, brown sugar, cocoa powder, heavy cream, milk, corn syrup, and salt. Stir over medium heat until sugar is fully dissolved.
  2. Once the mixture reaches a boil, stop stirring. Use a wet pastry brush to wipe down any crystals on the sides of the pot. Attach a digital candy thermometer and cook until the mixture reaches exactly 238°F (114°C).
  3. Immediately pour the hot mixture onto an ungreased marble slab or a rimmed baking sheet. Do not scrape the bottom of the pot. Place the chilled butter cubes and vanilla extract on top of the mixture.
  4. Let the fudge sit undisturbed until it cools to exactly 110°F (43°C), which typically takes 30 to 45 minutes.
  5. Using a bench scraper or sturdy spatula, fold the fudge from the edges toward the center. Continue this paddling motion for several minutes until the fudge loses its glossy sheen, thickens, and holds its shape.
  6. Shape the fudge into a long loaf or 'log,' let it finish setting for 1 hour 30 mins to fully firm up at room temperature, and then slice into squares.