Claire'S Cocoa Fudge

1. 1

   Line a 15 1/2 x 10 1/4-inch jelly roll pan with waxed paper; set aside.

2. 2

   Mix sugar and cocoa until well blended and all lumps disappear; set aside.

3. 3

   In a heavy, 8-cup aluminum pan, heat half and half and butter until butter melts.

4. 4

   Do not boil.

5. 5

   Add sugar-cocoa mixture to half and half, blending well.

6. 6

   Add corn syrup.

7. 7

   Place candy thermometer on side of pan, not allowing it to touch the bottom of the pan.

8. 8

   Cook on medium-high heat, stirring constantly, until sugar is dissolved.

9. 9

   Keep scraping sides of the pan to remove sugar crystals.

10. 10

    Wash the spoon often to keep sugar crystals off.

* Per serving · 4 servings · Values may vary.

No additional tips available.