FUDGE RECIPE WITH COCOA RECIPES

Steps:

• Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
• 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 on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
• Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely.
• Cut into squares. Store in tightly-covered container at room temperature.

Steps:

• Line 8-inch square baking pan with aluminum foil; butter foil. Set aside.
• Combine sugar, cocoa and salt in saucepan. Stir in half & half and corn syrup. Add butter; cook over medium heat, stirring often, until sugar is dissolved. Continue cooking until candy thermometer reaches 234ºF (soft-ball stage).
• Remove from heat; let stand until mixture reaches 130ºF. Stir in vanilla.
• Beat mixture by hand with wooden spoon or with hand mixer until thickened and shine begins to disappear. Pour into prepared pan, spreading evenly. Refrigerate until set.