posted by Sue Freeman 09-16-98 1:11 PM
Creamy Rich Cocoa Fudge
3 cups sugar
1 1/2 cups milk
2/3 cup cocoa
1/8 tsp salt
1/2 stick butter
1 tsp vanilla extract
Butter your 9 inch square pan and set aside. In a heavy saucepan (make it a 6 quart or even a 4 quart one would do)
combine the sugar; milk; cocoa; salt; and stir constantly until it comes to a full rolling boil.
Boil without stirring until it comes to the soft ball stage. (I don't use a candy thermometer so I can't tell you what the temp it.)
This stage is reached when you dip your spoon in the fudge and then drizzle it into a glass of COLD COLD water. If it stays in a ball it is ready. Now it has to hit the bottom and stay a ball too. I always empty the water and feel the little ball and check to see if it stays together too. It will flatten however.
I can usually tell just by the way it sheets off the spoon. If it runs off it isn't ready.. but if it sheets off the back of a spoon it is ready to test.
Remove from heat and add butter and vanilla. Do not stir. Cool at room temp until it is warm but not real hot. Add
peanut butter.... (I add about a cup..two big scoops from a wooden spoon) then beat the fudge until it thickens. QUICKLY spread into the pan and cool. Cut into squares.
As soon as it starts to thicken I put it in the pan. Sometimes it hardens too quickly and then it looks choppy when you spread it in the pan.