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Toll House Cookies

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 :
  1. Line a Pyrex dish with a sheet of parchment paper or grease the dish.
  1. In a pot, combine sugar, cocoa and salt. To mix together. upload the milk and heat over medium heat.
  1. 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.
  1. Remove from fire. Add butter and vanilla. DO NOT MIX and wait.
  1. Let stand until temperature reaches 115°F (46°C).
  1. Beat fudge until thickened. The fudge must have lost its shiny appearance.
  1. Spread in the pyrex dish. Leave to rest in the refrigerator.
  1. Cut into cubes
  1. .Store in the refrigerator in an airtight container.