Old Fashioned Hard Fudge
Johnson
Rich Cocoa Fudge
3 cups sugar
2/3 cup cocoa
1/8 tsp. salt
1 1/2 cups milk
1/4 cup butter or margarine
1 tsp. vanilla extract
Line 8 or 9 inch square pan with foil; butter foil. In large heavy saucepan
stir together first three ingredients; stir in milk, with a wooden spoon*.
Cook over medium heat, stirring constantly, until mixture comes to a full
rolling boil. Boil without stirring, to 234 degrees F. on a candy
thermometer. (or until syrup, when dropped in very cold water forms a soft
ball which flattens when removed from water.) <Bulb of candy thermometer
should not rest on bottom of pan> Remove from heat. Add butter and vanilla. DO
NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). Beat with
wooden spoon until fudge thickens and loses some of its gloss. Quickly spread
into prepared pan; cool. Cut into squares. Store wrapped loosely in foil in
the refrigerator
*it is very important not to use a wire whisk or anything like that. Also
just stir gently, even though the cocoa will stay floating on top, it will
mix in as the mixture heats up.
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