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Rich Cocoa Fudge

Source of Recipe


Hershey's Kitchens






List of Ingredients



• 3 cups sugar
  
• 2/3 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
  
• 1/8 tsp salt
  
• 1-1/2 cups milk
  
• 1/4 cup butter
  
• 1 tsp vanilla extract
  






Instructions



1. Line an 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
   
   
2. Mix 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, until mixture reaches 234° F on a candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.
   
   
3. Remove from heat. Add 1/4 cup butter and vanilla; do not stir. Cool at room temperature to 110° F. Beat with 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 tight container at room temperature.
   
   






Final Comments


For best results, do not double this recipe.