Rich Cocoa Fudge(Hershey'S Original Recipe)

1. 1

   In heavy 4-quart saucepan over medium heat, cook sugar, cocoa, salt and milk to a full boil, stirring constantly.

2. 2

   Boil, without stirring, to 234u00b0 on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water.

3. 3

   Bulb of thermometer should not rest on bottom of saucepan.

4. 4

   Remove from heat.

5. 5

   Add butter or margarine and vanilla extract; do not stir.

6. 6

   Cool at room temperature to 110u00b0 (lukewarm).

7. 7

   Beat with wooden spoon until fudge thickens and loses some gloss.

8. 8

   Quickly spread in buttered 8 or 9-inch pan.

9. 9

   Cool. Cut in 3 dozen squares.

* Per serving · 4 servings · Values may vary.

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