"This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer."

Ingredients

Directions

1. Grease an 8×8 inch square baking pan. Set aside.
2. Combine sugar, cocoa and milk in a mediumsaucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
5. Pour into prepared pan and let cool. Cut into about 60 squares.

Footnotes

• Partner Tip
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 36 calories;0.9 g fat;7.3 g carbohydrates;0.3 g protein;2 mg cholesterol;7 mg sodium.Full nutrition
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