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Instructions |
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Wisk cocoa, sugar and salt together.
Add syrup and milk and heat slowly.
Clean sides of pan to prevent crystalization.
Increase heat and cook to 236F.
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butter an 8X8 pan or large flat platter.
When fudge reaches 236F (forms soft ball in cold water)remove from heat. Do not scrape sides now. Put butter and vanilla on top and allow to cool to 110F. About an hour.
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With a rubber spatulsa transfer to mixer bowl. Beat slowly until butter and vanilla are incorporated. Increase speed to high and beat until candy loses its gloss.
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Quckly spread evenly in 8X8 pan and allow to cool.
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Originally Submitted
5/4/2008
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