| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 60 | Servings | |
INGREDIENTS
| 3 | c | Sugar |
| 2/3 | c | Baking cocoa |
| 1/8 | ts | Salt |
| 1 1/2 | c | Milk |
| 1/4 | c | Butter or margarine |
| 1 | ts | Vanilla |
INSTRUCTIONS
In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk; bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, unitl a candy thermometer reads 234 degrees (soft-ball stage). Remove from the heat; add butter and vanilla (do not stir). Cool to 110 degrees. Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into a buttered 8-in. square pan. Cool. Cut into 1-in. squares. Recipe by: Taste Of Home - February/March 1997 Posted to EAT-L Digest 29 Jan 97 by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Jan 30, 1997.
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