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<blockquote data-quote="moreluck" data-source="post: 3260602" data-attributes="member: 1246"><p><span style="font-size: 18px"><strong>Old Fashioned Hard Fudge</strong></span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px"><strong>ingredients</strong></span></p><p>3 cups sugar</p><p>2/3 cup cocoa powder</p><p>1/8 teaspoon salt</p><p>1 1/2 cup milk</p><p>1/4 cup butter or margarine</p><p>1 teaspoon vanilla extract</p><p></p><p><span style="font-size: 18px"><strong>directions</strong></span></p><p>Line 8 or 9 inch square pan with foil; butter foil. </p><p></p><p>In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees friend. on a candy thermometer. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Remove from heat. Add butter and vanilla. DO NOT STIR! </p><p></p><p>Cool at room temperature to 110 degrees friend (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan; cool. Cut into squares. Store wrapped loosely in foil in the refrigerator </p><p></p><p>*it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.</p></blockquote><p></p>
[QUOTE="moreluck, post: 3260602, member: 1246"] [SIZE=5][B]Old Fashioned Hard Fudge[/B] [B][/B] [B]ingredients[/B][/SIZE] 3 cups sugar 2/3 cup cocoa powder 1/8 teaspoon salt 1 1/2 cup milk 1/4 cup butter or margarine 1 teaspoon vanilla extract [SIZE=5][B]directions[/B][/SIZE] Line 8 or 9 inch square pan with foil; butter foil. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees friend. on a candy thermometer. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Remove from heat. Add butter and vanilla. DO NOT STIR! Cool at room temperature to 110 degrees friend (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan; cool. Cut into squares. Store wrapped loosely in foil in the refrigerator *it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up. [/QUOTE]
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