Old Fashioned Cooked Fudge
I made this with Grandma Squires a week or so ago, and it wasn't that "hard," but I wanted to write down as much of the directions as I could so that next time I try it on my own, I may have better luck. Here's hoping! This was Grandpa's favorite fudge recipe.
The original recipe is posted below, but Grandma says that she always makes 1 1/2 batches, because she likes to use a bigger "soup" pot for cooking. (The smaller pan almost bubbles over, and a single batch in the soup pan is too little...).
1 C. cocoa (Hershey's is the best, NOT Nestle)
4 1/2 C. sugar
Just over 1/8 t. salt
1 C. evaporated milk
1 1/4 C. milk (2% or whatever is fine)
6 T. butter
1 1/2 t. vanilla
Combine the cocoa, sugar and salt and whisk together.
Add milk and bring to a boil, stirring frequently.
Once it's boiling, let it cook for a long time without stirring often. Seriously, it was probably a solid 15-18 minutes that we let this stuff go. Once in a while, do a figure 8 type shape on the bottom of the pan. You're cooking it until it forms a "soft ball" when dropped in fridge cooled water. (Have a couple of glasses ready so you can test more than once.). It should feel sort of like a soft tootsie roll.
Remove from heat, and add butter. Do not stir until all of the butter melts.
Add vanilla and stir until mixture thickens. (Grandma puts the pan in an ice bath in the sink.).
Pour into a greased pan, cool and cut into squares.
Original Recipe:
2/3 cup cocoa
3 cups sugar
1/8 t. salt
1 1/2 cups milk (half evaporated makes it creamier)
4 1/2 T BUTTER
1t vanilla.
Combine cocoa, sugar salt and milk; bring to boil stirring frequently, cook to 234 degrees on candy thermometer, or soft ball stage. Remove from heat, add butter, cool to about 110; add vanill, nuts if you want, beat until thickens. Pour into buttered pan and cut into squares. MUST USE BUTTER.
