You may also like
Ingredients
- 3 c. sugar
- 2/3 c. Hershey's cocoa
- 1/8 tsp. salt
- 1 1/2 c. milk
- 1/2 stick margarine
- 1 tsp. vanilla
- 1 c. pecans, chopped
Method
- Butter an 8 or 9-inch square pan with foil; set aside.
- In heavy 4-quart saucepan, stir together the sugar, cocoa and salt. Stir in milk.
- Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
- Boil, without stirring, to 234° or until syrup forms soft ball stage.
- Remove from heat.
- Add butter and vanilla.
- Do not stir.
- Cool at room temperature to 110° (lukewarm).
- Beat with wooden spoon until fudge loses its gloss.
- Spread in pan.
- Cool; cut into squares.
