Fudge 33

Course : Fudge
Serves: 1
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2/3 cup unsweetened cocoa
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon pure vanilla extract

Preparation / Directions:

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. 6. Cool at room temperature to 110 F. (pan is barely warm to touch). 7. Beat with wooden spoon until fudge thickens and loses its gloss; quickly spread in prepared pan. 8. Cool completely; cut into 1-inch squares. Marshmallow-Nut Fudge (Variation) 1. Increase cocoa to 3/4 cup; cook fudge as above. 2. Add 1 cup marshmallow creme with butter and vanilla; do not stir. 3. 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.)


Nutritional Information:

6 dozen

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