½cup(43grams)cocoa powder, sifted, see Recipe Notes
6tablespoons(89grams)unsalted butter, softened
1tablespoon(15grams)whiskey, see Recipe Notes
Instructions
Prepare an 8- x 8-inch collapsible pan with foil and a light coating of butter or baking spray. Sift the cocoa powder (I use this sifter).
Whisk together the milk, cream, sugar, cocoa powder, and butter in a saucepan. Bring the mixture to a boil.
Clip a candy thermometer to the side of the saucepan, being careful that it's not touching the bottom. Reduce the heat and simmer the mixture without stirring. Once it reaches 239°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. It will be noticeably thicker at this point, but still slightly runny.
Let it sit for a minute and then stir in the whiskey.
Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge for a few minutes until it is very thick.
Making sure not to let any of the melted ice get into your fudge, pour it into the prepared collapsible pan. Spread it smooth using a small offset spatula.
Place the pan on a wire rack and allow to completely set. This may take a half hour or a little longer, depending on the temperature and humidity of your home.
Once set, lower the sides of the pan. Carefully invert it on a flat plate or platter and allow the bottom to dry. Again, this may only take a few minutes.
Cut the fudge into 1- x 1-inch squares with a sharp knife. Allow the pieces to set overnight without touching to let them firm up completely. Serve & enjoy!
Recipe Notes
Make sure you sift the cocoa powder, unless you want to squish powder balls on the side of the saucepan as it heats up…not that I did that, mind you (cough, cough)Use any type of whiskey that you'd like (I used Jim Beam Bourbon). Use 1 tablespoon (unless you want the boozy fudge frosting I ended up making, then use ¼ cup). If you prefer, you can omit the whiskey entirely and use 1 teaspoon of pure vanilla extract.If you don't have an 8- x 8-inch collapsible pan, you can use an 8- x 8-inch baking pan. Use the foil or parchment as a sling to get the fudge out at the end.