This is the cocoa fudge recipe your grandmother used to make! It’s one of the most frequently requested recipes — in fact, dozens of vintage newspapers have featured reader letters asking food columnists for the directions. But though this recipe is popular, it is also very challenging.

As a teenager I spent many nights with my Cousin Jeanette. The house was small, heated by a little coal or wood burning fireplace in the living room. Of course, the fire was banked for the night (damper turned down so the chimney wouldn’t draw). This made it possible, hopefully, that live coals would still be in the fireplace the next morning. The house would heat up much faster. Her parents in bed, we’d come slipping in around 10 P.M. Afraid to move for fear we’d wake them. However, Jeanette’s craving for (from scratch) fudge was too strong. The little cook stove was a 3 burner. We got the ingredients together with a heavy pan and quietly got the Fudge cooking.As soon as it was done (and it took FOREVER !!) we’d snatch it up and head to her bed with it. Her parents always awakened and kind of scolded us for being out late but it was worth it….I guess the Fudge warmed us up before we hopped in bed between the cold sheets…This is a GOOD MEMORY RECIPE…Enjoy..Jewel

I can’t believe Christmas is two weeks away and I haven’t even had time to share some of my favorite candy recipes. Cocoa fudge is without a doubt my all time favorite chocolate fudge. Why? Because cocoa fudge doesn’t contain any corn syrup, chocolate chips or marshmallow creme. What you get is the pure taste of rich unsweetened cocoa. Just pure chocolate deliciousness!

Cook time: 40 Min Prep time: 20 Min Serves: 10

3 c sugar
2/3 c cocoa powder, unsweetened
1/8 tsp salt
1 1/2 c milk
1/4 c butter, melted
1 tsp vanilla extract

1. 1. Line an 8 or 9 inch square pan with foil; butter the foil.
2. 2.In a large heavy sauce pan stir in the sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a big wooden spoon (make sure to use wooden spoon).
3. 3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
4. 4.Boil with out stirring, to 234 degrees F. on Candy thermometer (or until a tad of Syrup, when dropped in a glass of very cold water forms a very soft ball which flattens when removed from water.) The bulb of Candy thermometer should NOT rest on bottom of pan. This process should take 20 – 30 minutes. Keep rechecking until a soft ball forms in the cold water.
5. 5.Remove from heat, add butter and vanilla, DO NOT STIR.
6. 6. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet ANTICIPATION) Do Not Stir !!
7. 7.Beat fudge with a wooden spoon or until it thickens and looses some of it’s gloss. It can take 15 – 20 minutes. This is why Jeanette waited for me to visit before cooking Fudge..a tag partner to beat the fudge. It looks more like frosting instead of a thick syrup when it’s ready.
8. 8. Quickly spread onto prepared pan; cool.
9. 9. Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier.
10. 10. Wrap loosely in foil and place in refrigerator. Except the “one for you and one for me” pieces we headed to bed with.
Last Step: Don’t forget to share!

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