December 21, 2013
2 heaping TBS cocoa
2 cups cream
1 TBS butter
1 tsp. vanilla
1. In a large heavy bottomed saucepan stir together the sugar, cocoa, and cream. When stirred together well, use a rubber spatula to clean the sides of the pan so it won't go to sugar. Put it on the stove on high heat. Don't stir at all and cook until it reaches soft ball stage. (When you take a little and drop it in cold water it should ball up and hold together. (Run a mug under cold water before you fill it with cold water so it is cold too)
2. Remove from heat, drop butter on top of fudge; don't stir just place it there. Put pan in a cool place so it quits cooking and let mixture cool completely.
3. When completely cool, stir with a wooden spoon until fudge lightens and looses its gloss. (This will take a few minutes.) When ready, add 1 tsp vanilla and stir in. Drop by spoonfuls onto a greased or wax paper lined cookie sheet or plate. (If fudge is light and gloss is gone, but it's not quite firm enough you can let it rest and set up a bit in the saucepan before dropping in spoonfuls.) If you don't want to drop by spoonfuls you can put it in a log shape and wrap to cut off of later. Store on counter or in fridge or you can freeze for later.
Can be used to frost a chocolate cake if desired also.
From Betty E.
at 9:54 PM