Rich Cocoa Fudge

---------- Recipe via Meal-Master (tm) v8.05

Title: RICH COCOA FUDGE
Categories: Candies
Yield: 3 Dozen

----------------------------NORMA WRENN NPXR56B----------------------------
3 c Sugar
2/3 c Hershey's Cocoa
1/8 ts Salt
1 1/2 c Milk
1/4 c Butter or Margarine
1 ts Vanilla extract

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 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 110 F
(lukewarm). Beat with wooden spoon until fudge thickens and loses some of
its gloss. Quickly spread into prepared pan. Cut into squares.

Source: Hershey's Cocoa Container Label

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