Deep Cocoa Fudge
  • 2/3 cup Hershey's® cocoa
  • 3 cups sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 1/4 cup butter
  • 1 teaspoon vanilla
  1. Thurouly, combine cocoa, sugar and salt in 4 quart saucepan; gradually add milk. Bring to a bubbly boil on medium heat stirring constantly. Continue to boil, without stirring until small amount forms a soft ball when dropped in cold water. Remove from heat and add butter and vanilla. DO NOT STIR. Cool to room temperature then beat by hand till fudge thickens and loses it's gloss. Quickly spread fudge in buttered 8 or 9 inch square pan. Cool.
  3. Increase cocoa to 3/4 cup and cook fudge to soft ball stage (234 degrees) Add 1 cup marshmallow cream with butter and vanilla. DO NOT STIR. Cool to 110 degrees and beat 10 minutes, stir in 1 cup broken buts and pour into pan. Fudge doesn't set until poured into pans.