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Old-Fashioned Hershey's Cocoa Fudge




Source of Recipe


internet


List of Ingredients




3 cups sugar
2/3 cup Hershey's Cocoa
1/8 t. salt
1 1/2 cups milk
1/4 cup butter (1/2 stick)
1 t. vanilla extract

Recipe



Butter an 8 or 9 inch square pan.

Mix sugar, cocoa and salt in heavy 4 qt. saucepan; stir in milk. Cook over med. heat, stirring constantly, until mixture comes to a full rolling boil. Boil, without stirring, until mixture reaches 234ºF on a candy thermometer or until a small amount of mixture forms a soft ball when dropped into very cold water.

Remove from heat. Add butter and vanilla. DO NOT STIR. Cool to 110 degrees (lukewarm). Beat with a wooden spoon until fudge thickens and just begins to lose some of it's gloss. Quickly spread into prepared pan; cool completely. Cut into squares.

Store in tightly covered container at room temperature.

About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

Variation: Beat cooked fudge as directed and immediately stir in 1 cup chopped pecans or walnuts.