Cocoa Fudge
×Category: Desserts | Type: Cookies/Candy | Servings: 24 | By: The Mikey
Protein 1g • Carbs 25g • Fat 6g • 150 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Good old fashioned fudge from the Hershey Cocoa can.
Ingredients
- COCOA FUDGE
- Hershey's Cocoa: 2/3 Cup
- Sugar: 3 Cup
- Butter Or Margarine: 1/4 Cup
- Salt: 1/2 TSP
- Vanilla: 1 TSP
- Marshmallow-Nut Variation
- Hershey's Cocoa: 3/4 Cup
- Marshmallow Creme: 1 Cup
Instructions
- Thoroughly combine cocoa, sugar and salt in a 4-quart saucepan; gradually add milk.
- Bring to a "bubbly" boil on medium heat, stirring constantly.
- Continue to boil, without stirring, to 234°F or until a small amount of mixture forms a soft ball when dropped into cold water.
- Remove saucepan from heat; add butter or margarine and vanilla.
- Cool at room temperature to 110°F.
- Beat by hand until fudge thickens and loses some of its gloss.
- Quickly spread fudge in a lightly buttered 8- or 9-inch square pan. Cool.
- Cook fudge to soft-ball stage (234°F).
- Add marshmallow creme with butter or margarine and vanilla.
- Cool to 110°F.
- Beat 10 minutes; stir in 1 cup nuts.
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