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    Cocoa Fudge


    Source of Recipe


    Linda Rhodes

    List of Ingredients




    2/3 Cup Hershey’s cocoa
    3 cups sugar
    1/8 teaspoon salt
    1 1/2 cups milk
    1/4 cup butter or margarine
    1 teaspoon vanilla

    Recipe



    Thoroughly combine cocoa, sugar & salt in a 4 quart heavy) saucepan; gradually add milk.

    Bring to a “bubbly” boil on medium heat, stirring constantly. Continue to boil without stirring, to 234 degrees or until a small of mixture forms a soft ball when

    Remove saucepan from heat & add butter and vanilla.

    DO NOT STIR until cooled at room temperature (110 degrees).

    Beat by hand until fudge thickens and loses some of its gloss.

    Quickly spread fudge in a lightly buttered pan. (8” square)

    COOL before eating.
 

 

 

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