Marshmellows are for wimps

Discussion in 'Food and nutrition' started by Switch, Feb 11, 2006.

  1. Switch

    Switch Guest

    this is a cut and paste, the views expressed hereafter may or may not
    be the views of the OP.
    I like this recipe with 2.5 Tbspn of creamy peanut butter (stirred in,
    after is starts to cool)
    much much better than fudge you get at Busch Gardens, Six Flags..etc...

    Rich Cocoa Fudge

    3 cups sugar

    Ï cup Hershey's Cocoa or Hershey's Special Dark Cocoa

    Ê teaspoon salt

    1½ cups milk

    ¼ cup butter

    1 teaspoon vanilla extract

    Line an 8- or 9-inch square 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 a
    full rolling boil. Boil, without stirring, until mixture reaches 234
    degrees on a candy thermometer, or until a 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 ¼ cup butter and vanilla. DO NOT STIR. Cool at
    room temperature to 110 degrees. Beat with a wooden spoon until fudge
    thickens and just begins to lose some of its gloss. Quickly spread into
    prepared pan; cool completely. Cut into squares. Store in airtight
    container at room temperature.

    Makes about 36 pieces or 1¾ pounds. (For best results, do not double
    this recipe.)