Old-fashioned cooked cocoa fudge, the kindyou cook and beat with wooden spoon. The taste is so worth theextra effort!
Recipe: Old Fashioned CocoaFudge
3 cups granulated sugar2/3 cup unsweetened cocoa powder 1/8 teaspoon salt1 1/2 cups milk1/4 cup butter 1 teaspoon vanilla extract1 cup toasted chopped nuts (optional)
Line an 8 or 9-inch square pan with foil,extending foil over edges of pan. Butter foil; set aside.
In heavy 4-quart saucepan, combine sugar,cocoa and salt; gradually stir in milk. Cook over medium heat,STIRRING CONSTANTLY, until mixture comes to full rollingboil. Boil, WITHOUT STIRRING, until mixture reaches 234°F(110°C) on candy thermometer or until small amount of mixturedropped into very cold water, forms a soft ball which flattenswhen removed from water.
Remove from heat. Add butter and vanilla.DO NOT STIR. Cool at room temperature to 110°F / 45°C(lukewarm).
Beat with wooden spoon until fudge thickensand just begins to lose some of its gloss. Stir in nuts,if desired, and quickly spread into prepared pan; coolcompletely. Using foil edges, lift fudge out of pan onto a cuttingboard and cut into squares. Store in tightly covered containerat room temperature.
Makes about 1 3/4 pounds. (For best results,do not double this recipe.)
RECIPE OF THE WEEK: Chocolate fudge, mmmm!!! (8 23 11)If the Old Fashioned CocoaFudge recipe was useful and interesting, you can share it with your friends or leave a comment.