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ORIGINAL HERSHEY COCOA FUDGE 
2/3 c. cocoa
3 c. sugar
1/8 tsp. salt
1 c. evaporated milk
1/2 c. water
1/4 c. butter
1 tsp. vanilla

Combine cocoa, sugar and salt in large saucepan. Add milk/water gradually. Mix very good. Bring to a 'Bubbly' boil on high heat, stirring continuously. Reduce without stirring until temperature reaches a temperature of 232°F on candy thermometer.

Remove from heat, add vanilla and butter. Do not stir. Cool until 110°F at room temperature. Beat until it loses some of the gloss. Pour in greased pan or dish.

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 Rating: 5 / 5 - Reviews: 4
Jul 23, 1:45 AM
Kit Kat Lewey (United States) says:
Dec 1, 3:52 PM
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Dec 7, 6:12 AM
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