Fudge

Yummmmmmmmy

 

2/3 cup cocoa powder

3 cups sugar

1/4 teaspoon salt

1-1/2 cups milk

1/4 cup butter

1 teaspoon vanilla extract

 

Butter an 8-inch square pan or dish.

 

 Thoroughly combine dry ingredients in a large,

 

 heavy saucepan. Stir in milk.

 

 Bring to a full rolling boil on medium heat,

 

 stirring constantly. Then boil,

 

 without stirring, until mixture reaches

 

 soft ball stage (234°F on a candy thermometer).

 

 Bulb of candy thermometer should

 

not rest on bottom of pan.

 

 (See Note, below, for cold-water test instructions.)

 

 Do not stir.

 

 Remove from heat.

Add butter and vanilla to mixture, but do not stir.

 Allow mixture to cool, at room temperature,

 to 110°F degrees (pan is barely warm to the touch).

 Beat until fudge thickens and begins losing its gloss.

 Quickly spread in pan. Let harden, and cut into squares.

Fudge Note:

 The cold-water test for soft ball stage is this:

 Fill a cup with very cold water.

Spoon a small amount of the boiling

 candy mixture into the cold water.

If you can form the syrup into a ball

with your fingertips while it's

on the bottom of the cup and if the ball flattens

when removed from the water, it is

 at soft-ball stage. Quickly remove

your candy from the heat,

 or you will find yourself at hard-ball stage,

 and your fudge will be too hard.