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2/3 cup cocoa 3 cups sugar 1/8 tsp. salt 1-1/2 cups milk 1/4 cup butter 1 tsp vanilla Combine dry ingredients in 4 quart heavy (this is essential) saucepan. Stir in milk. Bring to bubbly boil on medium heat, stirring constantly. Boil without stirring to 234°F (soft-ball stage) on candy thermometer (also essential). Remove from heat. Add butter and vanilla. Cool at room temp to 110°F. Beat with wooden spoon until mixture looses glossy appearance. Spread in buttered 8-inch or 9-inch square pan. Score while warm. Cut into 16 pieces when cool, but before it gets cold. |
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