Rich Cocoa Fudge
Equipment
- foil
- wooden spoon
Ingrediënten
- 3 cups sugar
- ⅔ cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
- ⅛ teaspoon salt
- 1½ cups milk
- ¼ cup butter
- 1 teaspoon vanilla extract
Instructies
- Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
- Butter foil.
- 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. (Bulb of candy thermometer should not rest on bottom of saucepan.)
- 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.
Notes / Tips / Wine Advice:
NOTE:
For best results, do not double this recipe.
VARIATIONS:
NUTTY RICH COCOA FUDGE:
Beat cooked fudge as directed.
Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan. MARSHMALLOW-NUT COCOA FUDGE:
Increase cocoa to ¾ cup.
Cook fudge as directed.
Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm).
Beat 8 minutes; stir in 1 cup chopped nuts.
Pour into prepared pan. (Fudge does not set until poured into pan.) HIGH ALTITUDE DIRECTIONS:
— Increase milk to 1⅔ cups
— Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F.
Then subtract that number from 234°F.
This is the soft ball temperature for your altitude and thermometer.
Beat cooked fudge as directed.
Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan. MARSHMALLOW-NUT COCOA FUDGE:
Increase cocoa to ¾ cup.
Cook fudge as directed.
Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm).
Beat 8 minutes; stir in 1 cup chopped nuts.
Pour into prepared pan. (Fudge does not set until poured into pan.) HIGH ALTITUDE DIRECTIONS:
— Increase milk to 1⅔ cups
— Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F.
Then subtract that number from 234°F.
This is the soft ball temperature for your altitude and thermometer.
