posted by Aariel1 01-31-101 6:11 AM
Fudge
2/3 cup Hershey's Cocoa
3 cups sugar
1/8 tsp. salt
1 1/2 cups milk
1/4 cup butter or margarine
1 tsp. vanilla
Lightly grease 8-or 9-inch square pan. Thoroughly combine dry ingredients in a heavy 4-quart saucepan; stir in milk. Bring to a "bubbly" boil over medium heat, stirring constantly. Boil without stirring to 234 degrees F. (soft-ball stage) or until small amount of syrup dropped into very cold water forms a soft ball. 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 degrees F. (pan is barely warm to touch). Beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread in prepared pan. Cool completely; cut into 1-inch squares.
Hershey's Cocoa Cookbook copyright 1979