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Recipe Categories: barlow63's HOME PAGECANDY COOKIES

Real Old Time Chocolate Fudge




Source of Recipe


unknown






Recipe Introduction


You just cant find old fashioned fudge anymore. You can find the no-cook, marshmallow cream - powered sugar kind, but not the kind "mamma" used to make.

When you taste this recipe of real old time fudge, and feel it melt in your mouth, weeeeeee dawgie!!! You'll know the difference. The only thing better than this fudge is... enjoying this fudge with a glass of ice cold milk. After you taste it you will feel like pickin' & grinnin' to a George Jones tune. Yeeeeeee haaaaaaaaaaaaaaa!





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.