Ingredients Jump to Instructions ↓

  1. 2/3 cup unsweetened cocoa

  2. 3 cups sugar

  3. 1/8 teaspoon salt

  4. 1 1/2 cups milk

  5. 1/4 cup butter or margarine

  6. 1 teaspoon pure vanilla extract

Instructions Jump to Ingredients ↑

  1. Preparation : Makes about 6 dozen squares 1. Lightly grease 8-or 9-inch square pan.

  2. Thoroughly combine dry ingredients in a heavy 4-quart saucepan; stir in milk.

  3. Bring to a "bubbly" boil over medium heat, stirring constantly.

  4. Boil without stirring until temperature registers 234 F. on candy thermometer (soft-ball stage), or until a small amount of syrup dropped into very cold water forms a soft ball. (Bulb of candy thermometer should not rest on bottom of saucepan.) 5. Remove from heat. Add butter and vanilla; do not stir.

  5. Cool at room temperature to 110 F. (pan is barely warm to touch).

  6. Beat with wooden spoon until fudge thickens and loses its gloss; quickly spread in prepared pan.

  7. Cool completely; cut into 1-inch squares. Marshmallow-Nut Fudge (Variation) 1. Increase cocoa to 3/4 cup; cook fudge as above.

  8. Add 1 cup marshmallow creme with butter and vanilla; do not stir.

  9. Cool to 110 F. on candy thermometer. Beat 10 minutes; stir in 1 cup broken nuts and pour into pan. (Fudge will not set until it is poured into pan.)


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