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Nutty Rich Cocoa Fudge

Source of Recipe


Chocolatier, May 2002






List of Ingredients



• 3 cups granulated sugar
  
• 2/3 cup Hershey's Cocoa or Hershey's Dutch-processed Cocoa
  
• 1/8 tsp salt
  
• 1-1/2 cups whole milk
  
• 4 Tbsp (1/2 stick) unsalted butter
  
• 1 tsp vanilla extract
  
• 1 cup chopped pecans
  






Instructions



1. Line an 8-inch square pan with foil, extending foil over edges of pan. Butter foil.
   
   
2. In large saucepan, stir together sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil, without stirring, until mixture reaches 234 degrees (F) on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
   
   
3. Remove pan from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 degrees (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Immediately stir in chopped nuts and quickly spread into prepared pan; cool completely.
   
   Cut into squares. Store in tightly covered container at room temperature.
   
   Makes 36 pieces.
   
   






Final Comments


Found on the back of the Hershey's Cocoa can, this recipe is the company's most requested. For best results, Hershey's recommends that you do not double this recipe.