Classic Chocolate Fudge
Yield: 36 servings
Total Time: 2 hours 30 minutes
  • 3 cups sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 teaspoon salt
  • 1 1/2 cups half and half
  • 2 tablespoons light corn syrup
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • 1 tablespoon vanilla extract

  1. Line an 8-inch square baking pan with parchment paper or aluminum foil. Butter foil (parchment doesn't need any butter if using).
  2. Combine sugar, cocoa and salt in a heavy saucepan. Stir in half & half and corn syrup until incorporated. Add butter cubes and cook over medium heat, stirring occasionally, until sugar is dissolved. Brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals.
  3. Bring to a rolling boil and continue cooking, without stirring, until 234ºF (soft-ball stage) on a candy thermometer.
  4. Remove from heat and dip bottom of saucepan a pan of ice water to stop the cooking process. Let stand, without disturbing, until mixture cools to 130ºF.
  5. Add vanilla and beat mixture by hand or with a hand mixer until thickened and shine just barely begins to disappear. This can take quite a while so you may want an extra set of arms ready. When you feel like the mixture just barely begins to lose its shine (it is very subtle and often ambiguous as to when this actually occurs) quickly pour into prepared pan, spreading evenly. Let sit for a few hours at room temperature or refrigerate until set. Cut into squares to serve.

                                Jolly Jelly Shots


    1 box cherry gelatin dessert

     1 box lime gelatin dessert

    3 packs of unflavored gelatin

    1 can (14 ounce sweetened condensed milk)

    36 dollops whipped cream
   36 mint leaves
Pack of red candies

How to?
Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won't affect the taste.
For red layer, sprinkle half of a packet of gelatin over 1/4 cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Repeat the same process to make the green lay

To make the white layer, sprinkle two packets of gelatin over 1/2 cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You'll have approximately 3 cups of liquid. Allow to cool to room temperature

Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.


 When you're ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares

 Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf