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Fudge - The Old-Fashioned Way




Source of Recipe


Internet


List of Ingredients




3 Cups Sugar
1/3 Cup Cocoa
1/8-Teaspoon Salt
1-1/2 Cups Milk
1/4-Cup Butter
1 Teaspoon Vanilla Extract

Recipe



Line an 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter the foil.

In a heavy, four-quart saucepan, stir together sugar, cocoa, and salt. Stir in milk. Cook over Medium heat, stirring constantly, until the mixture comes to a full, rolling boil. Boil, without stirring, until mixture reaches 234-degrees Fahrenheit on a candy thermometer (or until a small amount of the mixture, dropped into very cold water, forms a soft ball which flattens when removed from the water). The bulb of the candy thermometer should NOT rest on the bottom of the saucepan.

Remove from heat. Add butter and vanilla. Do not stir.

Cool at room temperature to 110 degrees (lukewarm); then beat with a wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan. Cool completely. Cut into squares. Store in tightly covered container at room temperature.

Additions:
For nutty fudge, beat cooked fudge as directed. Immediately stir in one cup of chopped almonds, pecans, or walnuts and spread quickly into prepared pan.

For marshmallow-nut fudge, increase cocoa to three-fourths cup. Cook fudge as directed. Add one cup marshmallow creme with butter and vanilla. Do not stir. Cool to 110 degrees (lukewarm). Beat for eight minutes. Stir in the one cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan).

Makes 36 pieces or 1-3/4 pounds.

Note: For best results, do not double this recipe.