Spoon Fudge

Directions

1. 1
   Spray the bottom of an 8-by-8-inch baking pan with cooking spray.
2. 2
   Line the baking pan with overlapping pieces of parchment, leaving enough to hang over the sides of the pan; this will help you remove the fudge from the pan.
3. 3
   Spray the pieces of parchment with cooking spray.
4. 4
   Combine the corn syrup, sugar, whole milk, cocoa powder and butter in a heavy-bottom saucepan fitted with a candy thermometer over medium heat.
5. 5
   Stir until the sugar and butter melt.
6. 6
   Stop stirring and let the mixture continue to cook until the thermometer reaches 238 degrees F, 7 to 10 minutes.
7. 7
   Once the mixture reaches 238 degrees F, stir in the vanilla extract and turn off the heat immediately.
8. 8
   Pour the spoon fudge into the prepared 8-by-8-inch baking pan, tapping gently so the fudge is evenly distributed.
9. 9
   Cool to room temperature, and then place in the refrigerator to set until firm enough to cut, about 1 hour.
10. 10
    Once the fudge is set, use the parchment to lift the candy out of the baking pan onto a cutting board.
11. 11
    Peel off the parchment.
12. 12
    Cut the fudge into 1-by-2-inch pieces and wrap each with waxed paper.
13. 13
    Store in the refrigerator until ready to serve or up to 1 week.
14. 14
    Split the vanilla beans lengthwise, leaving them attached at one end.
15. 15
    Place them in a 10- to 12-ounce bottle and cover with the liquor.
16. 16
    Put on the top and shake vigorously.
17. 17
    Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week.
18. 18
    The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.
19. 19
    Yield: 8 to 12 ounces extract