Rich Cocoa Fudge

Rich Cocoa Fudge

3 Cups Sugar
2/3 Cup Hershey’s Cocoa Or Hershey’s Dutch Processed Cocoa
1/8 Tsp Salt
1 ½ Cups Milk
¼ Cup Butter
1 Tsp Vanilla Extract
1 Cup Chopped Nuts (almonds, Pecans Or Walnuts) (optional)

Line An 8 Or 9 Inch Pan With Foil, Extending Foil Over Edges Of Pan. Butter Foil.

Mix Sugar, Cocoa, And Salt In Heavy 4 Quart Saucepan, Stir In Milk. Cook Over Medium Heat, Stirring Constantly, Until Mixture Comes To Full Rolling Boil. Boil, Without Stirring, Until Mixture Reaches 234°f On Candy Thermometer Or Until Small Amount Of Mixture Dropped Into Very Cold Water, Forms A Soft Ball Which Flattens When Removed From Water. (bulb Of Candy Thermometer Should Not Rest On Bottom Of Saucepan.)

Remove From Heat. Add Butter And Vanilla. Do Not Stir.

Cool To Room Temperature To 110°f (lukewarm). Beat With Wooden Spoon Until Fudge Thickens And Just Begins To Lose Some Of It’s Gloss. (if Using Nuts, Immediately Stir In 1 Cup Nuts.) Quickly Spread Into Prepared Pan; Cool Completely.

Cut Into Squares.

Note: For Best Results, Do Not Double This Recipe.