| 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
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”