Hershey's Cocoa Fudge
List of Ingredients
2/3 cup Hershey's cocoa
3 cups cane sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla Recipe
Thoroughly combine dry ingredients in a heavy 3 or 4 quart saucepan; stir in milk. Bring to a "bubbly" boil on medium heat, stirring constantly. Boil without stirring to 234 degrees (soft ball stage). Be sure bulb of candy thermometer does not rest on bottom of pan. Remove from heat; add butter or margarine and vanilla. DO NOT STIR. Cool to 110 degrees at room temperature. (Note from readers: This may take an hour or more.)
Beat by hand or with portable mixer until fudge thicken and loses some of its gloss. Quickly pour and spread the fudge in lightly buttered 8x8x2 inch pan. Cool. Cut into squares. Makes about 3 dozen squares.
member logon
