"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rich Cocoa Fudge Recipe

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This recipe for Rich Cocoa Fudge, by , is from Emfinger Family Recipes, 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!

Contributor:  
Contributor:  
Floyd Walters (courtesy of Hershey's Cocoa) by Patricia Emfinger

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sugar
⅔ cup Hershey's Cocoa
⅛ tsp salt
1 cups milk
cup butter or margarine
1 tsp vanilla extract
chopped pecans (optional)

Directions:
Directions:
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 234F (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 110F (lukewarm).
Add chopped pecan,s if desired.
Beat with wooden spoon until fudge thickens and loses some of its gloss.
Quickly spread into prepared pan, cool.
Cut into squares.

Number Of Servings:
Number Of Servings:
About 3 dozen
Personal Notes:
Personal Notes:
I can remember standing next to my daddy when he would make this. We did not have a pot or pan the right size so Daddy would take the old metal ice cube trays, take the separator out of it and butter it, pour the fudge in and put in fridge. Then the best part - we got to scrape the pan! There was nothing better than daddy's homemade fudge.

 

 

 

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