Ingredients:- 3 cups granulated sugar
- 4 T. (tablespoon) cocoa
- 2 cups evaporated milk
- 1 T. vanilla
- 1 T. butter
- 1/2 cups walnuts if desired
Mix the sugar, cocoa and milk in heavy large saucepan. Cook on medium high until the soft ball stage. Ball should be able to roll around on the fingers without falling apart, but still soft.
Remove from heat and add vanilla and butter or margarine. Mix in the nuts if desired.
Beat the mixture by hand using a wooden spoon, going in a figure 8. Keep beating until mixture thickens up and gets a glossy look. Pour into buttered 9 inch square pan or an 11x7-inch pan. Once it gets to stage it will set quickly. If it is sets too fast before pouring it in the pan, add a little milk to the mixture.
After pouring into dish, put in fridge and let set. Cut into squares.
Extra! Extra!
I remember cooking this fudge before it got to the soft ball stage and pouring it over vanilla ice cream. It would set up as a hard chocolate candy and an extremely rich ice cream treat.
Sometimes my brother and I would take a little bit of the thick hot chocolate fudge before taking it off the stove and eat it from our cups. We called this "Slop Fudge."
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