Sandy Valley Farm

PAULA DEEN'S 5 MINUTE FUDGE
Ingredients
2 cups white sugar
½ cup unsweetened cocoa powder
1 cup whole milk
4 tablespoons unsalted butter, sliced and softened
1 teaspoon vanilla extract
Directions
Grease an 8-inch square baking pan.
Place sugar and cocoa powder in a medium saucepan; pour in milk and stir until blended. Set heat to medium-high and stir constantly until mixture comes to a boil.
Reduce heat to low and place a candy thermometer in the pan. Let the mixture simmer without stirring until the temperature reaches 238 degrees F (114 degrees C) when measured with a candy thermometer, about 10 minutes. If you don't have a candy thermometer, drop a small amount of the mixture into cold water; if it forms a soft ball that flattens when removed from the water and placed on a flat surface, it's ready.
Remove from the heat. Allow to cool to 110 degrees F (43 degrees C), 50 to 70 minutes. Do not disturb fudge as it's cooling.
Add butter and vanilla to the fudge. Beat with a wooden spoon until well incorporated and fudge loses its sheen; do not under beat.
Pour fudge into prepared pan and press to flatten. Let cool at room temperature or in the refrigerator before cutting into 1-inch squares.

One week out from taking honey supers off. Checked on the girls today. Gave them fresh sugar water. Fresh swiffer sheets also for small hive beetles. Split one of dad's hives. Spinning honey the 12th. We will have honey at the farmers market the following Saturday.