*Ingredients
°3 cups sugar (750 ml)
°2/3 cup HERSHEY'S Cocoa (150 ml)
°pinch salt
°1 1/2 cup milk (375 ml)
°1/4 cup butter (approx.) (50 ml)
°1 C. vanilla extract (5 ml)
*Preparation
1
Line an 8-inch (2 L) square cake pan with foil, letting it hang over the edges.
2
Combine sugar, cocoa and salt in large heavy-bottomed saucepan; stir in milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil, without stirring, until the temperature of the mixture reaches 234°F (112°C) on the candy thermometer or until a small amount of the mixture when immersed in very cold water forms a soft ball that flattens when removed from water. (The bulb of the candy thermometer should not touch the bottom of the pan.)
3
Remove from fire. Adding butter also vanilla; do not stir. Let cool at room temperature until fudge is warm (temperature 110°F/43°C). Stir with a wooden spoon until the fudge thickens and begins to lose its shine. Spread quickly in greased pan; let cool completely. Cut into squares.
Remark :
For best results, it is advisable not to double the quantities of the recipe. This is one of our most requested recipes, but also one of the most difficult. It is important to follow the instructions very precisely. If you stir too little, the fudge becomes too soft. If stirred too long, it becomes hard and crystallizes.
Variants:
Chewy Cocoa Nut Fudge: Mix cooked fudge according to directions. Immediately stir in 1 cup (250 mL) chopped almonds, pecans or walnuts and spread the mixture into the greased pan.
Cocoa, Walnut and Marshmallow Fudge: Increase amount of cocoa to 3/4 cup (175 mL). Cook the fudge according to the instructions. Adding 1 cup (250 mL) marshmallow creme with butter also vanilla; do not stir. Let cool until lukewarm (temperature 110°F /43°C). Blend for 8 minutes; stir in 1 cup (250 mL) chopped walnuts. Pour into the greased pan. (The fudge will not set until it is poured into the pan.)
Instructions for preparation at high altitude:
Increase the amount of milk to 1 2/3 cups (400 ml).
Use the soft ball test in cold water to check doneness. Or adjust the thermometer temperature accordingly; take the temperature of the thermometer in boiling water and subtract the difference from 212°F (100°C). Then subtract that result from 234°F (112°C) to determine how hot the softball should be based on altitude and thermometer.
Enjoy !
