Cocoa Fudge

By bsterna

Ingredients

• 2/3 cup Hershey’s Coco
• 3 cups sugar
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup butter
• 1 teaspoon vanilla
• 2 tablespoons white Karo syrup

Preparation

Step 1

Combine cocoa, sugar, and salt in a large sauce pan-at least 3 quart. Stir these ingredients until a smooth powdery mix exists. Then gradually add the milk and mix until smooth—off the stove. Bring to a boil (bubbly) on high heat, stirring continuously. When reaches the full boil, reduce heat to medium and cook the mixture without stirring until it reaches a temperature of 234 degrees or until a small amount of mixture forms a soft ball when dropped into cold tap water. If using a candy thermometer be sure that bulb is not resting on bottom of pan.

When have a soft ball. Turn off stove and remove pan. Drop in the butter, vanilla, and Karo. With a thick towel on your lap and using pot holders if needed, beat candy until is right consistency to pour onto buttered large plate. Prepare plate while candy is cooking.

Let cool until barely warm. Cut into squares and remove from plate or will stick later.