Rich Cocoa Fudge
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3 dozen N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cups sugar 2/3 cup unsweetened cocoa 1/8 teaspoon salt
1-1/2 cups milk 1/4 cup butter or margarine 1 teaspoon vanilla



1 Butter 8-9 inch square pan; set aside. Combine sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, to 234 F. (soft-ball stage) or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
2 Remove from heat. Add butter or margarine and vanilla; do not stir. Cool at room temperature to 110 F. (lukewarm). Beat until fudge thickens and loses some of its gloss. Quickly spread in prepared pan; cool. Cut into 1 to 1-1/2 inch squares.
3 Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter or margarine and vanilla; do not stir. Cool to 110 F. (lukewarm). Beat 10 minutes; stir in 1 cup broken nuts and pour into prepared pan. (Fudge does not set until poured into pan.)
4 Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup broken almonds, pecans or walnuts and quickly spread in prepared pan.

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