Ingredients Jump to Instructions ↓

  1. 3 cups granulated sugar

  2. 2/3 cup unsweetened cocoa powder

  3. 1/8 teaspoon salt

  4. 1 1/2 cups milk

  5. 1/4 cup butter

  6. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

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

  2. In a large, heavy saucepan, combine sugar, cocoa and salt ; stir in milk.

  3. 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.

  4. Remove from heat and add the butter and vanilla, BUT DO NOT STIR .

  5. Cool at room temperature to lukewarm. (110°F |45°C).

  6. Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.

  7. Immediately spread into prepared pan; cool completely at room temperature. Cut into squares. Store tightly covered at room temperature.


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