Ingredients :
- 3 cups (750ml) sugar
- 2/3 cup (165ml) cocoa powder
- 1/8 tsp salt 1½ cups (375 ml) milk
- 1/4 cup (65ml) butter
- 1 teaspoon vanilla extract
Preparation :
- Line a Pyrex dish with a sheet of parchment paper or grease the dish.
- In a pot, combine sugar, cocoa and salt. To mix together. upload the milk and heat over medium heat.
- Bring to a boil and cook until the mixture reaches 234°F (112°C) on a candy thermometer. at some point of this manner, stir constantly with a wood spoon.
- Remove from fire. Add butter and vanilla. DO NOT MIX and wait.
- Let stand until temperature reaches 115°F (46°C).
- Beat fudge until thickened. The fudge must have lost its shiny appearance.
- Spread in the pyrex dish. Leave to rest in the refrigerator.
- Cut into cubes
- .Store in the refrigerator in an airtight container.
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