| 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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