This recipe is not that hard... just the timing - particularly if you have kids! But kids love to help as well. And if it comes out right, it melts in your mouth! Otherwise it makes great topping for ice cream. Grin!
2/3 cup Hersey Cocoa
3 cups sugar (sifted)
1/8 tsp salt
1 ½ cups milk
4 ½ tbsp butter
½ tsp vanilla
Pecans (optional)
Cooking thermometer (needs to be able to read 100 to 400 degrees Fahrenheit and 60 to 100 degrees Celsius range)
Combine and mix well, cocoa, sugar and salt. Warm milk in 3 quart pot on stove. Add mixture to milk after it is warm, stirring well. Keep milk warm at low heat (no higher than medium) and mix until starting to boil. Heat to softball stage (approx 235 degrees F). Once softball stage is reached, remove from heat and add butter (do NOT stir). Let it sit until 110 degrees F. Add Vanilla and nuts. Beat until thick and starting to lose glossy sheen. Pour IMMEDIATELY out of the bowl. Spread to your preference. Cut when fudge has completely lost it’s sheen.