Hersheys Rich Cocoa Fudge |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is the original recipe that was always on the back of the Hershey's Cocoa Can. It can be used to make the Blonde (or Vanilla) Fudge too, just leave out the cocoa and use all the other ingrdients as listed. The blonde is my favorite. Ingredients:
3 c. sugar |
2/3 c. hershey's cocoa |
1/8 t. salt |
1 1/2 c. milk |
1/4 c. (1/2 stick) butter |
1 t. vanilla extract |
Directions:
1. Butter 8 or 9 square pan, set aside.
2. In heavy 4 qt. saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil, without stirring, until mixture reaches 234 degrees on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Don't rest bulb of thermometer on bottom of saucepan!)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature until lukewarm (110 degrees). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely and cut into squares.
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