|Hersheys cocoa||2⁄3 Cup (10.67 tbs)|
|Sugar||3 Cup (48 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Lightly grease 8- or 9-inch square pan.
Thoroughly combine dry ingredients in a heavy 4-quart saucepan; stir in milk.
Bring to a "bubbly" boil on medium heat, stirring constantly.
Boil without stirring to 234°F. (soft-ball stage). (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 HOT. (pan is barely warm to touch).
Beat with wooden spoon until fudge thickens and loses its gloss.
Quickly spread in pan.
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