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    HERSHEY'S OLD FASHIONED COCOA FUDGE

    List of Ingredients




    2 cups sugar
    1/2 cup cocoa
    1 cup milk
    1 tablespoon light corn syrup
    1/3 cup butter
    1 teaspoon vanilla extract
    1 cup chopped walnuts

    Recipe



    Line 8-inch square pan with foil.

    In medium saucepan, stir together sugar, cocoa, milk and corn syrup. Cook over medium heat, stirring constantly,
    until mixture comes to full boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until
    syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of
    candy thermometer should not rest on bottom of saucepan.)

    Remove from heat. Do Not Stir. Cool at room temperature 25 minutes. Add butter, vanilla and walnuts. Beat with
    wooden spoon until fudge thickens and loses some of its gloss. (This will take less than 5 minutes.) Quickly spread
    into prepared pan. Cool until firm.

    Using foil, lift fudge out of pan; place on cutting board. Peel off foil. Cut into squares. Store in tightly covered
    container in cool, dry place. About 36 pieces or 1-1/2 pounds.

 

 

 

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