Rich Cocoa Fudge

* Exported from MasterCook Mac *

Rich Cocoa Fudge

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch
Processed Cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter -- (1/2 stick)
1 teaspoon vanilla extract

1. Line 8-or 9-inch square pan with foil, extending foil over edges
of pan. Butter foil.

2. In heavy 4-quart saucepan, stir together sugar, cocoa and salt;
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.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at
room temperature to 110¡F (lukewarm).

4. 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.

VARIATIONS: NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed.
Immediately stir in 1 cup chopped almonds, pecans or walnuts and
spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge
as directed. Add 1 cup marshmallow creme with butter and vanilla. DO
NOT STIR. Cool to 110¡F (lukewarm). Beat 8 minutes; stir in 1 cup
chopped nuts. Pour into prepared pan. (Fudge does not set until
poured into pan.)

HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read
thermometer in boiling water, subtract difference from 212¡F. Then
subtract that number from 234¡F. This is the soft ball temperature
for your altitude and thermometer.


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Per serving (excluding unknown items): 123 Calories; 2g Fat (17% calories from
fat); 1g Protein; 26g Carbohydrate; 7mg Cholesterol; 38mg Sodium
Food Exchanges: 1 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates


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