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Grandma's Best Chocolate Fudge

Kraft Memeber Recipe
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photo by:
kraft
Makes: 4 dozen Total Time: 1 hr 30 min
Category: Desserts Sub Category: Candies

what you need
  • 2/3 cup cocoa
  • 3 cups sugar
  • 1/4 teaspoon salt
  • 1-1/2 cups milk
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
make it
Butter an 8-inch square pan or dish. Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (234°F on a candy thermometer). Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.

Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch). Beat until fudge thickens and begins losing its gloss. Quickly spread in pan. Let harden, and cut into squares.
Notes
The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and your fudge will be too hard.
Average Rating  (1)
Rated  by connie1104 on 4/23/2006 reminded me of Sunday supper at home when I was a kid. We would always have cocoa fudge and popcorn to watch tv on Sunday nights sooo wonderful
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