Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Sugar
2/3 c Hershey's Cocoa -- OR...
-Hershey's European Style
-Cocoa
1/8 ts Salt
1 1/2 c Milk
1/4 c Butter
1 t Vanilla extract
Line 8-or 9-inch square pan with foil; butter foil. In
heavy 4-quart saucepan, stir together sugar, cocoa and
salt; stir in milk. Cook over medium heat, stirring
constantly, until mixture comes to full rolling boil.
Boil, without stirring, to 234 degrees Fahrenheit 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. Add butter and
vanilla. Do not stir. Cool at room temperature to 110
degrees Fahrenheit (lukewarm). Beat with wooden spoon
until fudge thickens and loses some of its gloss.
Spread quickly into prepared pan; cool. Cut into
squares. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
Variations:
Nutty Rich Cocoa Fudge: Beat cooked fudge as directed.
Immediately stir in 1 cup chopped almonds, pecans or
walnuts and spread quickly into prepared pan.
Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4
cup. Cook fudge as directed. Add 1 cup marshmallow
creme with butter and vanilla. Do not stir. Cool to
110 degrees Fahrenheit (lukewarm). Beat 8 minutes;
stir in 1 cup chopped nuts and pour into prepared pan.
(Fudge does not set until poured into pan).
High Altitude Directions
Increase milk to 1-2/3 cups.
Use soft ball cold water test for doneness or test and
read thermometer in boiling water, subtract difference
from 212 degrees Fahrenheit. Then subtract that number
from 234 degrees Fahrenheit. This is the soft ball
temperature for your altitude and thermometer.
Hershey's is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.
