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I love homemade fudge, the sugary, rich chocolate kind. This recipe has been in our family for four generations. It is a true chocolate fix for the chocolate lover! It is one of those recipes that you must scrape the pan when you are finished to get every little morsel of this yummy goodness!

The recipe came from the tin box of Hershey’s Cocoa many years ago and has been passed down from my grandmother (Mama Headrick). In my childhood days, it was a Christmas/holiday tradition for our family. I recall many times walking into my Mama’s kitchen to find it cut and ready to eat anytime of the year! I have continued the tradition for my family.

It is one of our favorites! Enjoy!

Ingredients
2/3 cup cocoa powder
3 cups fine granulated sugar
1/8 tsp. salt
1½ cup evaporated milk (also can use whole milk)
4½ Tbsp. butter
1 tsp. vanilla

Directions:

Butter an 8-inch square pan and set aside.

In a large heavy sauce pan, stir in the sugar, cocoa powder and salt. Mix well. Stir in milk with a wooden spoon. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Continue to boil without stirring until candy reaches the soft ball stage. To test for soft ball stage, drop a small amount of the chocolate mix in a glass of very cold water. If it is ready, it should form a soft ball that should flatten when pressed between your fingers. It should take 20 – 30 minutes to get to this stage.

Remove from heat. Add butter and vanilla. Do not stir. Let it set for 5 minutes. Then, beat with a wooden spoon until the fudge thickens and loses some of its gloss. Then quickly spread in prepared pan and allow to cool.

Optional: Add 1 cup of nuts before beating fudge. I use pecans or walnuts. My grandmother often used roasted peanuts because it was one of the nuts they grew in the garden. After my Papa harvested the peanuts, they were dried and roasted, then always available for my grandmother’s candy recipes.

Cut into squares.

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Candy Making Tips:
1. Only use a wooden spoon. (No metal spoons or wire whisk, please!) Reason: Wooden spoons do not absorb heat like a metal spoon does.
2. Use only real butter, real vanilla. No substitutes or imitation on either of these ingredients. Reason: I like clean foods, no additives!
3. Use a candy thermometer. If using a candy thermometer, the temperature should reach to 238 degrees. Reason: 238 degrees is considered softball stage. Candy thermometer assures the right temperature has been reached.
4. Use a large pan with thick sides and bottom. Reason: Thick sides and bottom will conduct heat evenly. Large pan so the mixture can boil without boiling over.
5.  When set, cut the fudge with a warm knife that has been dipped in hot water and dried. Reason: Makes it easier to cut without so many crumbs! But, above all, eat the crumbs if you have any!

You might also like: Pecan Pie Bars

If you like pecan pie, you’ll love these bars

If you like pecan pie, you’ll love these bars