Old-Fashioned Cocoa Fudge
This fudge has a different texture than most of today's fudge. it's not as creamy, and I think the texture is what I love most about it.
My sister and I would often stir up a batch on a lazy summer afternoon. We weren't too good at judging a "soft-ball stage" so we sometimes had to eat it with a spoon, but we didn't mind a bit!
How to Make Old-Fashioned Cocoa Fudge
- Combine cocoa, sugar, and salt in a 3 quart saucepan.
- Gradually add milk and bring to a bubbly boil on high heat, stirring constantly.
- Reduce to medium heat and simmer, without stirring, until mixture reaches 234 degrees or a soft-ball stage.
- Remove from heat, and add butter and vanilla, but do not stir. Set pan in cold water to cool to 110 degrees. This might take 45 minutes or more. Beat until it thickens and the gloss is about gone.
- Add 1 cup of chopped nuts, if desired. Pour into buttered pan. (I use an 8x8 glass cake dish).
- Allow to harden in refrigerator before cutting into squares.