Red Velvet Fudge

This is mostly a review of I am Baker's Red Velvet Fudge.

I know I have said his before, but I'll say it again. I NEVER read instructions. Except for this recipe. 

I read how she couldn't find a good recipe and finally found one on allrecipes.com and read it 17 times. I read the fine details on how to make it, over and over again. It sounded so tedious and like a lot of work. But I wanted to do it still, so I went out and got everything I needed:

1/2 cup Buttermilk

1/2 cup Sweetened Condensed Milk

2 cups White Sugar

1/4 cup Cocoa

3 tablespoons butter

1 tsp vanilla

1 tsp red gel food coloring

What you need to do:

Using a 5×9 pan (if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper.  Make sure you have some extra on all four sides.

Combine sugar, cocoa, buttermilk, sweet condensed milk, and food coloring in a non stick pan. 

 Stir to combine.  Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)

Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees. (My thermometer doesn't  go up that high, so I had to assume)

Reduce heat and allow fudge to simmer. Quoted from I Am Baker "DO NOT STIR. At all.  Like seriously dont even touch the pan." I actually let it simmer for a while but then after like 30 min I turned off the heat but let it sit.

Allow fudge to cool to 110 degrees. 

At this point I put the mixture in my mixer and add butter and vanilla.

Beat by hand or use electric mixer until fudge loses its sheen. I am Baker said it took her 20 minutes but I left mine on for like an hour... I swear! 

Place in prepared pan and allow to cool, usually 1-2 hours. (Mine still didn't stiffen so I placed it in the freezer for a while longer.

All in all, it came out tasty.

I think I would use powdered sugar next time because it came out somewhat grainy. 

It was time consuming, as well, and I'm not sure if I will bake it again because it took so long. I'll do more research into it.

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