COCOA FUDGE

Cocoa Fudge is the fudge recipe your Grandmother probably used. It doesn't have that satiny smooth texture the marshmallow or marshmallow creme based recipes have. It's does require a bit more candy making experience but is definately worth the effort. This is real fudge.

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Cocoa Fudge
3 cups sugar

2/3 cup cocoa

1/8 teaspoon salt

1-1/2 cups evaporated milk

1/4 cup (1/2 stick) butter

1 teaspoon vanilla extract

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

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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. Make sure candy thermometer does not rest on bottom of saucepan.

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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. (This takes some time). Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

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About 36 pieces or 1-3/4 pounds.

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