Old-fashioned cooked cocoa
fudge, the kind you cook and beat with wooden spoon. The taste
is so worth the extra effort!
Old
Fashioned Cocoa Fudge
- 3 cups granulated sugar
- 2/3 cup unsweetened cocoa
powder
1/8 teaspoon salt
- 1 1/2 cups milk
- 1/4 cup butter
1 teaspoon vanilla extract
- 1 cup toasted chopped
nuts (optional)
- Line an 8 or 9-inch square
pan with foil, extending foil over edges of pan. Butter foil;
set aside.
- In heavy 4-quart saucepan,
combine sugar, cocoa and salt; gradually stir in milk. Cook over
medium heat, STIRRING CONSTANTLY, until mixture comes
to full rolling boil. Boil, WITHOUT STIRRING, until mixture
reaches 234°F (110°C) on candy thermometer or until small
amount of mixture dropped into very cold water, forms a soft
ball which flattens when removed from water.
- Remove from heat. Add
butter and vanilla. DO NOT STIR. Cool at room temperature
to 110°F / 45°C (lukewarm).
- Beat with wooden spoon
until fudge thickens and just begins to lose some of its
gloss. Stir in nuts, if desired, and quickly spread into
prepared pan; cool completely. Using foil edges, lift fudge out
of pan onto a cutting board and cut into squares. Store in tightly
covered container at room temperature.
Makes about 1 3/4 pounds.
(For best results, do not double this recipe.)
loading
|
