Rich Cocoa Fudge

06-09-2003, 12:06 PM

This is the recipe my Mom uses... I want some right now..

.. :D

RICH COCOA FUDGE

3 cups sugar
2/3 cup Hershey's Cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla extract

Butter 8 or 9 inch square pan; set aside. Combine sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil, without stirring, to soft-ball stage, 234 deg. F on a candy thermometer (or until syrup, when dropped into very

water, forms a soft ball that flattens when removed from water). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 deg. F (lukewarm). Beat until fudge thickens and loses some of its gloss. Quickly spread in prepared pan;

. Cut into 1 to 1 1/2 inch squares.

VARIATIONS:
Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup broken almonds, pecans or walnuts and quickly spread in prepared pan.

Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110 deg. F (lukewarm). Beat 10 minutes; stir in 1 cup broken nuts and pour into prepared pan. (Fudge does not set until poured into pan).

06-27-2003, 12:57 AM

This sounds really good. I will try it this way for sure next time!

lulu · 04-23-2005, 07:59 PM

chocolate heaven