Rich Cocoa Fudge
|Sugar||3 Cup (48 tbs)|
|Cocoa||2⁄3 Cup (10.67 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Butter 8- or 9-inch square pan; set aside.
Combine 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, to soft-ball stage, 234°F on a candy thermometer (or until syrup, when dropped into very cold water, forms a soft ball that 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°F (lukewarm).
Beat until fudge thickens and loses some of its gloss.
Quickly spread in prepared pan; cool.
Cut into 1- to 1 1/2-inch squares.
Serving size: Complete recipe
Calories 3308 Calories from Fat 684
% Daily Value*
Total Fat 79 g120.9%
Saturated Fat 48.1 g240.7%
Trans Fat 0 g
Cholesterol 154.8 mg51.6%
Sodium 418.1 mg17.4%
Total Carbohydrates 711 g237%
Dietary Fiber 53.1 g212.5%
Sugars 620.8 g
Protein 43 g85.5%
Vitamin A 35% Vitamin C
Calcium 60.8% Iron 124.2%
*Based on a 2000 Calorie diet