Description:

Recipe from old cocoa can

Source:

Karen

Serves/Makes:1 8 or 9 inch pan

Ingredients

• 2/3 cup (150 ml) Hershey's cocoa
• 3 cups (700 ml) sugar
• 1/8 tsp (1 ml). salt
• 1-1/2 cups (350 ml) milk
• 1/4 cup (60 ml) butter
• 1 tsp (5 ml). vanilla extract

Preparation

• Combine dry ingredients in a heavy 4-quart saucepan.
• Stir in milk.
• Bring to boil on med-high heat stirring constantly.
• Boil without stirring to 234 degrees (100 C.) (soft ball stage).
• Remove from heat.
• Add butter and vanilla, do not stir.
• Cool at room temperature to about 110 degrees (45 C.).
• Beat until fudge thickens and loses some of its gloss.
• Quickly spread into buttered 8 or 9 inch square pan.
• Cool thoroughly before cutting into pieces.

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