rich cocoa fudge

How To Make rich cocoa fudge

• 1

  Butter 8 or 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 234F (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 and vanilla; do not stir. Cool at room temperature to 110F (lukewarm). Beat until fudge thickens and loses some of its gloss. Quickly spread in prepared pan; cool. Cut into 1-1 1/2 inch squares.
• 3

  Variations, Marshmallow Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow cream with butter and vanilla; do not stir. Cool to 110F (lukewarm). Beat 10 minutes; stir in 1 cup broken nuts and pour into prepared pan. (Fudge does not set until poured into pan.) 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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