|
1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
|
|
2. Stir together sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture 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.
|
|
3. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.
|
| |
|
Nutty Rich Cocoa Fudge
Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and quickly spread in 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°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)
|
| |
|
Note
For best results, do not double this recipe.
|
Click here for printable version
