Cocoa Fudge

Bessie Mae Ray, Linville High School

  • 2/3 cup cocoa
  • 3 cup sugar
  • 1/8 tsp salt
  • 1 1/2 cup milk
  • 1/4 cup butter
  • 1 tsp vanilla

Combine dry ingredients in a heavy saucepan. Stir in milk. On medium heat, bring to a “bubbly boil”, stirring constantly. Boil, without stirring, to 234°F. (soft ball stage). Remove from heat. Add butter and vanilla. Do not stir! Cool at room temperature to 110°F. Beat until fudge thickens and loses its “glossy” look. Quickly spread into a lightly buttered 9×9 inch pan.

Cool.

Yield” 3 dozen squares.





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