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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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Nutrition Rank

Nutrition Facts

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

Rich Cocoa Fudge Recipe