Cocoa Fudge 1965

"a favourite at Halloween time."
 
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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
9
Yields:
24 pieces
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ingredients

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directions

  • Mix sugars, salt, cocoa, syrup, and sour cream in a large buttered saucepan.
  • Cook without stirring until candy temp.
  • reaches 235 degrees F.
  • Or until a soft ball forms in very cold water.
  • Add butter.
  • Stir just til blended.
  • Remove from heat and stir in vanilla.
  • Let sit until cool.
  • Add chopped nuts.
  • Beat until creamy, and just until it starts to loose its glossy appearance dulls slightly.
  • Pour into prepared buttered 8 x8 inch pan.
  • Cut into squares while still soft and warm.

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Reviews

  1. Oh my goodness andypandy... this is a wonderful fudge recipe...made it just as the recipe stated...no changes, except that I omitted the nuts...We are big-time fudge lovers at my house, and I am always looking for new and great fudge recipes...well I have found one more...I will for sure be making this one again...thanx for a wonderful fudge recipe, my family really enjoyed this big time! :-) :-)
     
  2. This fudge has very rich taste and it is not grainy. Be sure you keep a close eye on the temperature or it will get too firm,(mine did,new thermometer). Well worth the effort. Thanks!
     
  3. Absolutely wonderful and easy. Best fudge ever. I made the following slight alterations I substituted Coconut oil for butter at all steps and added 1c of pecans. I also did not go by temperature but softball stage, it works better here on the humity coast.
     
  4. Yum!! This fudge really hit the spot! I left the nuts out seeing my family doesnt really care for them. This would be great to make for christmas as gifts. Thanks for a great fudge recipe.
     
  5. MMM..It's cocoa, it's cooked and it is delicious! In my opinion, real fudge doesn't contain, marshmallow in any form, chocolate chips or powdered sugar. The only advantage to those recipes of course, is that they are foolproof and easy to prepare, but I found this fudge easy to make. I cooked my fudge to about 230 degrees to reflect the fact that we are above sea level here in the midwest. (I finally make that connection when I noticed my mom could cook candy using the water test, but not a thermometer-water boils at a lower temperature at higher elevations-so the candy was overcooked by the time it reached the official temp.)Anyway the fudge turned out creamy, and buttery tasting. For thicker pieces of candy I might put it in a loaf pan next time, but that is the only alteration I would make.
     
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Tweaks

  1. Absolutely wonderful and easy. Best fudge ever. I made the following slight alterations I substituted Coconut oil for butter at all steps and added 1c of pecans. I also did not go by temperature but softball stage, it works better here on the humity coast.
     

RECIPE SUBMITTED BY

Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
 
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