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Hershey's Cocoa Fudge
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Recipe Information
Recipe from old cocoa can


Serves/Makes:1 8 or 9 inch pan

  • 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
  • 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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