8:Perfect Fudge

You've all gotten a lot of fudge pictures this year. And here is another!!! I started scooping a tiny bit early but the later pieces are perfect. and so was the taste and texture. This will probably be my last year making it--I made it for Ashley--next year she can make her own

I just eat it. And I gained 15 pounds over the hols this year. Gotta stop

for those of you who wanted it here is our recipe. It is basically just the recipe from Hershey's cocoa, with slight variations at the end.

Rich Cocoa Fudge

Ingredients:

• 3 cups sugar
• 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1/8 teaspoon salt
• 1-1/2 cups milk
• 1/4 cup (1/2 stick) butter
• 1 teaspoon vanilla extract

Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F --(IMPORTANT--we do it to 232 only!) on candy thermometer or until small amount of mixture dropped into very cold water, forms a VERY soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. pour onto a large platter on which the butter butter and vanilla has been previously place. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with a wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly scoop with a teaspoon onto waxed paper. It helps if you have two people to do this. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.