2dropsgreen gel coloringor more to reach desired color
1teaspoonclear vanilla extractor flavoring of your choice
Instructions
Place the sugar, evaporated milk, corn syrup, chocolate, butter, and salt in a 2.5 quart sauce pan.
Stir mixture over medium heat until the sugar is dissolved and the chocolate is melted.
Continue to simmer, stirring occasionally until mixture reaches 236 degrees, soft ball stage, and remove from heat. Let mixture sit WITHOUT stirring until it cools to lukewarm temperature.
Beat fudge with a hand mixer or wooden spoon until it loses its gloss. Add food coloring and mix to thoroughly combine.
Stir in the vanilla and carefully pour into jars. Gently tap jars on work surface to remove air bubbles.
Notes
Do not let your fudge sit for too long in the pan before pouring it into the jars, otherwise it will be too thick to pour. Carefully reheat over low heat to get it back to pourable if needed.
If you go past soft ball stage do not panic! Your fudge may end up a bit grainier and thicker, but it will still be delicious. Keep an eye on the temperature, and keep stirring to avoid any hot spots.
If the temperature does not increase steadily, check the temperature with an instant read thermometer.
Store fudge in a jar at room temperature for up to 4 weeks.
Wrap each jar with a bow and small spoon, then watch your friends faces light up when you tell them what it is!
If you do not have jars, pour fudge into a buttered, 8-inch pan. Cover tightly with plastic wrap.