Moms Cocoa Fudge

Ingredients

Ingredients

• 3 cups sugar
• 2/3 cup hershey's cocoa or hershey's special dark cocoa
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 1/4 cup butter
• 1 teaspoon vanilla extract

Directions

1. 1

   Directions:.

2. 2

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

3. 3

   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.)

4. 4

   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.

5. 5

   NOTE: For best results, do not double this recipe.

6. 6

   VARIATIONS:

7. 7

   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.

8. 8

   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.).