Name:
Hershey's Rich Cocoa Fudge
Description:
In honor of the Fudge RPG discussion group, one of the Phoenyx'
most active groups, here is a pretty darn good fudge recipe. This
is a real fudge... not a "quick fudge" made with marshmallow
creme or condensed milk.
Ingredients:
3 cups sugar
2/3 cup Hershey's Cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/2 stick butter
1 teaspoon vanilla extract
1 cup chopped nuts (optional)
Instructions:
Line an 8 or 9" square pan with foil; butter foil.
In heavy 4 quart saucepan, stir together sugar, cocoa and salt; stir
in milk. [Heavy means heavy. Thin steel pots will scorch your milk,
heavy will distribute the heat more evenly.]
Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. [Not just a sissy boil. Be patient.]
Boil, without stirring, to 234 degrees Fahrenheit or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water [Use a candy thermometer, it's much easier. Don't let the ther
mometer touch the bottom of the pan or you'll get a false high reading.]
Remove from heat.
Add butter and vanilla - DO NOT STIR. [Just drop it on top and let it melt.]
Cool at room temperature to 110 degrees - lukewarm. [Use that candy thermometer!]
Beat with a wooden spoon until fudge thickens and loses some of its gloss. [If you haven't got a wooden spoon, plastic is better than metal.]
Immediately stir in the chopped nuts, if desired.
Spread quickly into prepared pan.
Score while warm.
When cool, cut into 36 squares.
Variations:
Marshmallow Fudge: Increase cocoa to 3/4 cup. Cook fudge as
directed, except add 1 cup marshmallow creme with butter and
vanilla.
--
Karen J. Cravens (silver@phoenyx.net)
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