(by Shirley McNevich)
3 cups white sugar
2/3 cup Hershey's cocoa
1/8 tsp. salt
1 1/2 cups whole milk or 2% milk
1/2 stick softened butter (no substitutes)
2 tsp. vanilla
1 cup chopped nuts (optional)
Line a fudge pan with foil--set aside (you can butter the foil if you wish). In a saucepan over medium heat add white sugar, cocoa, salt and milk--stir constantly until boiling. Once boiling, stop stirring--heat to 234 degrees on your candy thermometer. Remove saucepan from heat--add butter and vanilla but do not stir. Let it cool to room temperature, then stir with a wooden spoon (add chopped nuts if you wish) until it gets thick and is not as shiny as when you started. Pour the fudge into the foiled pan. Cool completely, then dump it upside down on a cutting board--peel off the foil. Cut the fudge into squares. Keep refrigerated.
4 comments:
Hello. What happens if you add the butter and vanilla immediately after you remove from heat, stir until blended, then pour fudge into foiled pan? Thank you.
Should be fine to do it that way...
Unsweetened cocoa powder?
Yes, Hershey's unsweetened cocoa powder.
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