Making Fudge

To achieve the rich texture of fudge you must follow the steps here precisely. Although it is a common practise cocoa is not actually required, but strongly suggested. Mix sugar, butter, milk, and cocoa (if desired) and heat at about 116 degrees celsius (240 fahrenheit). This will achieve what is commonly known a the soft ball stage of creation. During this stage the fudge has a smooth consistency and if eaten like that has a very unique flavour. Beat the fudge while it cools down to form a creamy consistency. Fudge can make an excellent snack, also a very good topping. Bon Appitit!