Rich Cocoa Fudge
3 cups sugar
2/3 cup Hershey*s cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla
Butter 8 or 9 inch square pan, set aside. In heavy 4-quart saucepan
combine sugar, cocoa and salt: stir in milk. Cook over medium heat;
stirring constantly, until mixture comes to a full rolling boil. Boil
without stirring to 234º F (soft ball stage) or until syrup
when
dropped into very cold water, forms a soft ball which 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 110º F. (lukewarm). Beat
with wooden
spoon until fudge thickens and loses some of its gloss. Quickly spread
into prepared pan; cool. Cut into squares. About 3 dozen squares.
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
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