CANDY THAT MELTS IN YOUR MOUTH RECIPES

Steps:

• Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
• When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
• Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.

Steps:

• Measure the ingredients and whisk. Measure the sugar, cocoa and salt in the saucepan you are using to cook the fudge. Add the milk and whisk until blended. Don't worry about a few lumps, they'll go away when you heat the mixture.
• Bring to a boil. Bring the mixture to a boil over a medium-low flame. Stir occasionally with the spatula but not too often or your fudge will be grainy. Keep the heat as low as possible to avoid scorching.
• Prepare pan, ice water, and water bath. While the fudge is cooking, butter the pan that will hold the fudge (see note). Fill a glass or jar with ice and water and set next to the stove. Fill your sink with several inches of cold water.
• Determining when the fudge is done. Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it's done.Another hint that your fudge is almost ready is that it will go from a mix of larger and smaller bubbles to just the smaller, tighter bubbles. Begin testing as soon as you notice this change.
• Add the vanilla and butter, and beat until cool. When the fudge is done, turn off the heat and gently stir in the vanilla and butter. Remove from the stove and place the pan of fudge in the sink of cold water being very careful not to splash into the pot. The water may sputter for a few seconds when the hot pan hits it. Holding the pot steady with one hand, beat the fudge using a wooden spoon until it is fairly cool but still liquid.
• Pour into the pan. Pour the fudge into your prepared pan. It should be liquid enough to spread out evenly on its own.
• Cool, cut, and enjoy. Allow the fudge to cool before you cut it. I find that about 1/2 hour at room temperature is good. Use a thin-bladed sharp knife to cut the fudge. You can dip the knife in hot water, wiping the blade dry with a dish cloth, if needed.