| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | European | Candies, Christmas | 1 | Servings |
INGREDIENTS
| 3 | c | Sugar |
| 2/3 | c | European Style Cocoa |
| 1/8 | ts | Salt |
| 1 1/2 | c | Whole milk |
| 1/4 | c | Butter |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
Line an 8 inch square pan with foil: butter foil. In a 4 quart saucepan, mix sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil, without stirring, to 234 degrees. Remove from heat, add butter and vanilla -Do Not Stir! Cool at room temperature to 110 degrees. Beat with a wooden spoon until fudge thickens and looses some of its gloss. Spread quickly into the prepared pan. Cool. Makes about 1 3/4 pounds of fudge. * reqular cocoa works well, too. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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