Recipe 1342 - Hard Chocolate Fudge
Recipe 1342 - Hard Chocolate Fudge
(by Shirley McNevich)
3 cups white sugar
2/3 cup Hershey's cocoa
1/8 tsp. salt
1 1/2 cups whole milk or 2% milk
1/2 stick softened butter (no substitutes)
2 tsp. vanilla
1 cup chopped nuts (optional)
Line a fudge pan with foil--set aside (you can butter the foil if you
wish). In a saucepan over medium heat add white sugar, cocoa, salt
and milk--stir constantly until boiling. Once boiling, stop stirring--heat
to 234 degrees on your candy thermometer. Remove saucepan from
heat--add butter and vanilla but do not stir. Let it cool to room
temperature, then stir with a wooden spoon (add chopped nuts if you
wish) until it gets thick and is not as shiny as when you started. Pour
the fudge into the foiled pan. Cool completely, then dump it upside
down on a cutting board--peel off the foil. Cut the fudge into squares.
Keep refrigerated.
Continue to:
Other Recipes:
- 1479 - Tomato and Sausage Casserole
- 1269 - Beer Bread
- 1372 - Chocolate Chip Oatmeal Cookies
- 1486 - Ground Beef Tomato Stew
- 1478 - Dried Beef and Potato Casserole
- 1459 - Candy Cane Fudge
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
