Directions
Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a bubbling boil over medium heat, stirring constantly. Boil without stirring to 234 degrees (soft ball stage) or until small amount of syrup dropped into very cold water forms a soft ball. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat; add butter and vanilla. Beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread on buttered platter. Cool completely and cut into 1- inch squares.
Notes
“I remember my dad shelling bushels of popcorn. He grew the popcorn himself on McFarland’s lot. On Friday or Saturday nights, Mom would pop popcorn for us kids. She made enough to fill our huge turkey roaster. She added melted butter and salt. As an added treat she would fix homemade fudge.” Dee
“On Friday nights, after supper was over, you could find Mom once again at the stove stirring up a big batch of cocoa fudge. When it was done, she poured it onto her mother’s hand-painted platter to cool. (This was the only dish she had that belonged to her mother). We would all sit around the kitchen table and play a favorite board game while enjoying the best tasting fudge in the world.” Carol
Ingredients
- 2/3 Cup Hershey's cocoa
- 3 Cups sugar
- 1/8 Teaspoon salt
- 1½ Cups milk
- 1/4 Cup butter
- 1 Teaspoon vanilla
