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Rich Cocoa Fudge

American.foodie's picture
  Sugar 3 Cup (48 tbs)
  Cocoa 2⁄3 Cup (10.67 tbs)
  Salt 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon

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.

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