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Garrett's Classic Fudge
Perfectly chocolate classic rich cocoa fudge.
  • 3 cups sugar
  • 2/3 cup Hershey's cocoa
  • 1/8 tspn salt
  • 1½ cup milk
  • 1/4 cup (1 stick) of butter
  • 1 tsp vanilla extract
  • Candy Thermometer

  • Line 9 inch square pan with foil and grease with butter. (PAM spray is suggested for this step).
  • Mix sugar, cocoa and salt in heavy 4 quart sauce pan. Mix dry ingredients thoroughly.
  • Place pan on medium heat and stir in milk. Stir constantly until mixture come to a full rolling boil.
  • Boil without stirring until mixture reaches 234° F
    (Important: thermometer should not rest on the bottom of the pan).
  • Remove from heat. Add vanilla and butter. Do not stir.
  • Cool at room temperature to 150° F (luke warm)
  • Beat with a wooden spoon until fudge thickness and just begins to lose some of its gloss.
  • Spread quickly into prepared pan; cool completely.
  • Cut into squares.
  • About 36 pieces or 1 3/4 lbs.

Note: For best results, do not double this recipe.
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