Old-fashioned cooked cocoa
fudge...the kind you beat with a wooden spoon! A lot of work,
yes...worth it..YES!
Rich
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
- Line 8 or 9-inch square
pan with foil, extending foil over edges of pan. Butter foil.
- In a large, heavy saucepan,
combine sugar, cocoa and salt ; stir in milk.
- Cook over medium heat,
stirring constantly, until mixture comes to full rolling
boil, then 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 and add
the butter and vanilla, BUT DO NOT STIR.
- Cool at room temperature
to lukewarm. (110°F | 45°C).
- Beat with wooden spoon
until fudge thickens and just begins to lose some of its
gloss.
- Immediately spread into prepared pan; cool
completely at room temperature. Cut into squares. Store tightly
covered at room temperature.
Makes about 1 3/4 pounds.
(Doubling this recipe is not recommended.)
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