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Fudge, Bill's Rich Cocoa Recipe

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This recipe for Fudge, Bill's Rich Cocoa is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sugar
2/3 cup Hershey's cocoa powder
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla extract
Directions:
Directions:
Butter a square pan, 8x8x2 or 9x9x2 inches; set aside.
In a heavy 4-quart saucepan combine the sugar, cocoa and salt; stir in the milk. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Boil, without stirring, to 234 degrees. (soft-ball stage) or until, syrup, when dropped into very cold water, forms a soft ball which flattens when removed from the water. (The candy thermometer's tip should not rest on the bottom of the saucepan).
Remove the saucepan from the heat. Add the butter and vanilla. DO NOT STIR.
Cool at room temperature to 110 degrees (lukewarm). Beat until the fudge thickens and loses some of its gloss. Quickly spread the fudge into the prepared square pan; cool. Cut into ~36 squares to make ~3 dozen candies.
Number Of Servings:
Number Of Servings:
36 squares
Personal Notes:
Personal Notes:
VARIATIONS:
Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup broken almonds, pecans or walnuts and quickly spread into prepared pan.

Marshmallow-Nut Fudge: Increase cocoa to 3/4 cup; cook fudge as directed above. Add 1 cup marshmallow creme with the butter and vanilla. DO NOT STIR. Cool to 110 degrees(lukewarm). Beat 10 minutes; stir in 1 cup broken nuts and pour into prepared pan.

(Fudge does not set until poured into pan.)

 

 

 

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