Recipe for cooking skillet cocoa fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Skillet Cocoa Fudge

4 Tbsp. butter or butter replacement
1 1/2 c. milk
3 c. sugar
2/3 c. cocoa
1/4 tsp. cream of tartar
1 tsp. vanilla extract or flavoring

Melt butter or butter replacement in a lrg. (10-in.) skillet or heavy pan; add milk and heat to boiling. Combine sugar, cocoa and cream of tartar; stir well into heated milk, using a wooden spoon. Continue stirring until mixture boils. Lower heat and cook gently (don\t let it boil too hard as it may run over or stick to the bottom), without stirring, to a soft-ball stage (236 degrees F), about 15 min..

Remove from heat. Let stand, without moving or stirring, until candy is barely lukewarm 110 degrees F). Add vanilla extract or flavoring. Stir-beat with a heavy spoon until candy becomes creamy and loses its gloss, about 8 min.. Pour into lightly greased 8-inch square pan. Cut into pieces while still warm.

Makes approximately 1 1/2 lb. candy.

Kneaded Cocoa Fudge
When candy starts to firm, pour from pan onto a hard surface and knead with hands until it is very creamy. Shape into rolls or 1-inch balls, or pat into a greased pan.