Jan Gram's Chocolate Fudge
Ready In: 35 mins
Yields: 36 pieces
Ingredients
- 2 cups sugar
- 1 cup milk, and water mixed
- 1⁄2 cup hershey's cocoa powder
- 1 teaspoon butter
- 3⁄4 teaspoon vanilla
Directions
- 1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
- 2. Mix sugar, and cocoa 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 (112°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. (The bulb of the candy thermometer should not rest on the bottom of the saucepan.)
- 3. 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. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off