ver medium heat, cook sugar, cocoa, salt and milk to a
xcess.
Or coat with Nestle cocoa or confectioners sugar.
Place
Mix together and cook at 350\u00b0 for about 25 minutes.
Use 9-inch pie pan for Fudge Pie.
Pie is even better when served ala mode.
eat.
Add sugar, flour, Nestle cocoa, baking powder, salt, eggs and
n small bowl, combine flour, Nestle cocoa, baking soda and salt; set
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
Preheat oven according to cake mix directions.
Combine cocoa and cake mix (or flour).
Prepare, bake and cool angel food cake according to cake mix directions.
Sift confectioners sugar over top of cake.
Serve with strawberries.
Yields 12 servings. Contains 157 calories, 0 mg cholesterol, 0.6 g fat and 142 mg sodium.
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.
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.
Thoroughly combine cocoa, sugar and salt in a
uart saucepan, stir together sugar, cocoa and salt; stir in milk
ides of pan and mix cocoa and water and stir into