Rich Cocoa Fudge

Line 8-or 9-inch square pan with foil; butter foil. In heavy 4-quart
saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over
medium heat, stirring constantly, until mixture comes to full rolling boil.
Boil, without stirring, to 234 degrees Fahrenheit or until syrup, when
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 butter and vanilla. Do not stir. Cool at
room temperature to 110 degrees Fahrenheit (lukewarm). Beat with wooden
spoon until fudge thickens and loses some of its gloss. Spread quickly into
prepared pan; cool. Cut into squares. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. Variations:

Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in
1 cup chopped almonds, pecans or walnuts and spread quickly into prepared
pan.

Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as
directed. Add 1 cup marshmallow creme with butter and vanilla. Do not stir.
Cool to 110 degrees Fahrenheit (lukewarm). Beat 8 minutes; stir in 1 cup
chopped nuts and pour into prepared pan. (Fudge does not set until poured
into pan). High Altitude Directions

Increase milk to 1-2/3 cups.

Use soft ball cold water test for doneness or test and read thermometer in
boiling water, subtract difference from 212 degrees Fahrenheit. Then
subtract that number from 234 degrees Fahrenheit. This is the soft ball
temperature for your altitude and thermometer.

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.