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Rich Cocoa Fudge

Holidaycooking's picture
Ingredients
  Sugar 3 Cup (48 tbs)
  Cocoa/European style cocoa 2⁄3 Cup (10.67 tbs)
  Salt 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Vanilla extract 1 Teaspoon
Directions

Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
Butter foil.
In heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
Boil, without stirring, until mixture reaches 234°F on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water.
Remove from heat.
Add butter and vanilla.
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 into prepared pan; cool completely.
Use foil to lift fudge out of pan; peel off foil.
Cut into squares.
Store in tightly covered container at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Interest: 
Holiday
Ingredient: 
Cocoa

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