Hershey's Old Fashioned Rich Cocoa Fudge

This is a crumbly, sugary old fashion fudge....from the back of the hershey's cocoa can. Cook time is cooling time. If you are having trouble with it setting up"

Steps

Line 8 or 9 inch square pan with foil.

Butter foil.

In large heavy saucepan stir together first three ingredients.

Stir in milk , with a wooden spoon.

Cook over medium heat , stirring constantly , until mixture comes to a full rolling boil.

Boil without stirring , to 234 degrees f on a candy thermometer.

Bulb of candy thermometer should not rest on bottom of pan.

Remove from heat.

Add butter & vanilla.

Do not stir ! cool at room temperature to 110 degrees f.

Beat with wooden spoon until fudge thickens & loses some of its gloss.

It starts to look more like frosting than a thick syrup when it is ready.

Quickly spread into prepared pan.

Cool.

Cut into squares.

Store wrapped loosely in foil in the refrigerator.

It is very important not to use a wire whisk or the fudge will not set up.

Also just stir gently , even though the cocoa will stay floating on top , it will mix in as the mixture heats up.

Ingredients

you probably didn't cook it long enough. i have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. even under cooking it by 2-3° will result in a soft