ver medium heat, cook sugar, cocoa, salt and milk to a
Cook milk, cocoa, syrup and sugar to soft ball stage.
Add margarine and vanilla. Let cool to lukewarm, then beat until it holds shape.
Add nuts and spread in buttered platter.
May use crunchy peanut butter instead of nuts and margarine.
ow temperature.
Stir in cocoa powder sugar, and brown sugar
Line 8 or 9-inch square pan with foil.
Butter foil and set aside.
In heavy 4-quart saucepan, stir together sugar, cocoa and salt.
Stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full, rolling boil.
Boil, without stirring, to 234\u00b0 or until syrup, when dropped in very cold water, forms a soft ball, which flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan.)
Combine cocoa, sugar and salt in large
Combine cocoa, sugar and salt in a
Thoroughly combine cocoa, sugar and salt in a
Thoroughly combine cocoa, sugar and salt in a heavy 4-quart saucepan, gradually add milk.
Bring to a bubbly boil on medium heat, stirring constantly.
Continue to boil without stirring or until soft ball stage.
Remove saucepan from heat, add butter and vanilla.
Do not stir.
Cool at room temperature.
Beat by hand until fudge thickens and loses some of its gloss.
Quickly spread fudge in buttered pan.
Cut.
Thoroughly combine cocoa, sugar and salt in a
eat with wooden spoon until fudge thickens & loses some of its
*Update*** Version 2:.
Hot Cocoa Fudge Babies!
30 grams cashews
Butter an 8 or 9-inch square pan with foil; set aside.
In heavy 4-quart saucepan, stir together the sugar, cocoa and salt. Stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
Boil, without stirring, to 234\u00b0 or until syrup forms soft ball stage.
Remove from heat.
Add butter and vanilla.
Do not stir.
Cool at room temperature to 110\u00b0 (lukewarm).
Beat with wooden spoon until fudge loses its gloss.
Spread in pan.
Cool; cut into squares.
Butter a 9 x 13 pan.
Set aside.
Mix cocoa, sugar, and salt in a large, heavy pan.
Stir in both milks.
Cook over med heat, stirring constantly until mixture comes to full boil.
Boil without stirring until mixture reaches a soft ball stage (234\u00b0 on candy thermometer).
Remove from heat, add vanilla, and butter, but DO NOT STIR.
Allow to cool until lukewarm (about 110\u00b0).
Beat with wooden spoon until fudge thickens.
Spread quickly into buttered pan. Cool completely.
Cut into squares.
uart saucepan, stir together sugar, cocoa and salt; stir in milk
ides of pan and mix cocoa and water and stir into
Butter an 8-inch square pan; set aside.
In heavy 4-quart saucepan, combine sugar, cocoa and salt.
Stir in milk; cook over medium heat.
Stir constantly to full rolling boil, then boil without stirring to 234\u00b0 soft ball stage.
When a drop in cold water forms a ball, remove from heat.
Add butter and vanilla; don't stir.
Cool to room temperature, then beat with wooden spoon until fudge thickens, then quickly spread in pan.
Cool; cut into squares.
Makes about 3 dozen candies.
Put in pot, sugar, cocoa and salt.
Mix well, then add milk. Cook over mid-heat until boils.
Turn down to low heat but try to keep it at a boil (low boil).
Cook for 45 minutes.
Be careful, it will burn, then add butter and vanilla.
Cook remaining 15 or 20 minutes until fudge starts to form on side of pan.
Pour in 13 x 9-inch pan or cake pan.
Let cool in refrigerator.
Cut before it sets.
Butter pan and set aside.
Stir together cocoa, sugar, salt and milk.
Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
Let boil (do not stir) until soft ball stage (forms a ball when dropped in cold water). Remove from heat; add vanilla and butter but do not stir.
Cool to lukewarm and then stir until fudge starts to thicken.
Spread into buttered pan.
uart saucepan stir together sugar, cocoa and salt; stir in milk
-quart saucepan, combine sugar, cocoa and salt; stir in milk