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Real Old Time Chocolate Fudge

Source of Recipe


unknown






List of Ingredients



• 2/3 cup cocoa
  
• 3 cups sugar
  
• 1/4 teaspoon salt
  
• 1-1/2 cups milk
  
• 1/4 cup butter
  
• 1 teaspoon vanilla
  






Instructions



1. Butter an 8-inch square pan or dish. thoroughly combine dry ingredients in a large, heavy sausepan. Stir in milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (234 degrees F on a candy thermometer). Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
   
   
2. Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110 degrees F (pan is barely warm to the touch). Beat until fudge thickens and begins losing it gloss. Quickly spred in pan. Let harden, then cut into squares.
   
   
3. *Note* the cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a "soft ball" in the water that flattens when removed, it is at soft-ball stage. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and your fudge will be hard and crumbly.
   
   
4. In the tune to George Jones song... White Lighting.
   City slicker came and he said "Im tough, give me a little piece of that powerful stuff." he took a little taste and swallowed it on down... I heard him a moaning as he hit the ground! "Oh, 'hick-up' Chocolate fix".