Rich Cocoa Fudge
|Sugar||3 Cup (48 tbs)|
|Cocoa/European style cocoa||2⁄3 Cup (10.67 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Vanilla extract||1 Teaspoon|
Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
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.