GRANDMA'S FUDGE

[bgshawn499]

PREP TIME 5 minutes
COOK TIME 25 minutes
COOL TIME 1 hour 30 minutes

EQUIPMENT

• SAUCE PAN
• STOVE TOP
• BAKING PAN
• CANDY THERMOMETER
• WOODEN SPOON

Ingredients

• 3 CUPS SUGAR
• 2/3 CUP
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  OCOA OR HERSHEY’S SPECIAL DARK Cocoa
• 1/8 TSP SALT
• 1 1/2 CUPS MILK
• 1/4 CUP BUTTER (1/2) STICKS
• 1 TSP VANILLA EXTRACT
  
  1
  Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
  
  2
  Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until 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).
  3
  
  Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.