Cocoa Fudge 1965 Recipes

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

Steps:

• In a small saucepan heat together butter and water just until boiling, stirring to melt butter.
• Sift together powdered sugar, dry milk powder, coco powder and salt into a large bowl.
• Add melted butter mixture.
• Stir until well blended.
• Stir in chopped nuts.
• Turn into a buttered 8x8x2 inch pan.
• Chill several hours.
• Cut into squares.

Steps:

• Mix sugars, salt, cocoa, syrup, and sour cream in a large buttered saucepan.
• Cook without stirring until candy temp.
• reaches 235 degrees F.
• Or until a soft ball forms in very cold water.
• Add butter.
• Stir just til blended.
• Remove from heat and stir in vanilla.
• Let sit until cool.
• Add chopped nuts.
• Beat until creamy, and just until it starts to loose its glossy appearance dulls slightly.
• Pour into prepared buttered 8 x8 inch pan.
• Cut into squares while still soft and warm.