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Ceylon Sonata Cocoa Fudge

Submitted by: Pamela

Make the tea, Ceylon Sonata with 1 cup of water, 1 1/2 T. Ceylon Sonata Loose Leaf Tea, this makes a strong tea for your fudge. This is you typical cocoa fudge with variations created by me. I love to cook and bake and create dessert goodies. Since starting our business, Herbs Bees and Yummi Teas, tea is in my life everyday now. I try to be as creative as possible with teas so I can share this information with my customers and family. As a family, we really love to sit outside on the back patio and enjoy a nice cup of Ceylon Sonata after dinner, realxing in the evening air, watching the sun go down and the heat dissipate.

Prep Time: 1 Hour
Serving Size: 24

Ingredients

First Step Ingredients
3 Cups Granulated Sugar
3/4 Cup Milk
3/4 Cup Ceylon Sonata Tea, brewed strong
3/4 Cup Cocoa, sifted
pinch salt.
Second Step Ingredients:
1/4 Cup Butter, cubed (1/2 cube)
(Do not use margarine, it has water in it)
1 1/2 Tbsp Real Vanilla
1/2 Cup Walmuts
1/2 Cup Milk Chocolate Chips
1 Cup Mini Marshmallows

Directions
Get all of your ingredients out and measured in small containers to be handy when making candy. Efficiency is the best way. You will need a 9 X 9 Glass pan lined with parchment paper to pour fudge into when done.

First Step: Put the ingredients for the first step into a large pan (2 gallon size) and beat them with a whisk till smooth. Cook on Medium heat until it reaches soft ball stage, 234°. Remove from heat and sit on the counter with a pad under it. Stir in imediately after taking off heat, the second step ingredients, one at a time, stirring each one till mixed thoroughly. Beat the mixture vigorously until it thickens. As soon as that starts to happen, immediately put mixture into your pan quickly. It sets very fast and you could have a big ball of fudge on your hands. Smooth out fudge in your 9 X 9 pan and sprinkle with a few chopped walnuts. ENYOY after it cools....