Directions: |
Directions:Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture 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 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. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe. |
Personal
Notes: |
Personal
Notes: They say not to mess with perfection, which is why some of the best recipes for fudge are the ones that have lasted for generations. This Back in Time Fudge is a classic fudge recipe that will make your mouth water just looking at it! With simple flavors and a rich chocolaty taste, this easy fudge recipe tops our list of the best chocolate dessert recipes ever. You can't beat a treat as decadent and simple to make as this!
I remember Mom making this at Christmas time to send Mike when he was overseas. We all got a chance to beat the fudge by hand back then. No mixer. Not easy to do.. lol
|
This recipe for Rich Cocoa Fudge is from