The ( ) denotes changes to the original Hershey’s Cocoa Fudge recipe.
2/3 Cup Hershey’s Cocoa
3 Cup Sugar
1/8 teaspoon salt
1 1/2 Cup Milk
1/4 Cup Butter
1 teaspoon Vanilla
1 Heaping Cup Creamy Peanut Butter
Combine . . . cocoa, sugar and salt in a large saucepan (3 quart size). Add . . . milk gradually, mix thoroughly; bring to a ”bubbly” boil on high heat, stirring constantly. Reduce . . . heat to medium and continue to boil the mixture, without stirring, until it reaches a temperature of 232 degrees F. or until a small amount of mixture forms a soft ball when dropped into cold water. BE SURE THE BULB OF THERMOMETER IS NOT RESTING ON BOTTOM OF SAUCEPAN. Remove . . . saucepan from heat; add butter and vanilla to mixture. DO NOT STIR. Allow . . . fudge to cool at room temperature until reaches 110 degrees F. (I do not let the fudge cool off that much because we are adding peanut butter which cools the mixture very rapidly.) Add . . . peanut butter. Beat . . . by hand or with portable electric mixer until the fudge thickens and loses some of its gloss. Quickly . . . pour and spread fudge in lightly buttered 8 x 8 x 2 inch pan. Cool. Cut into squares. Yield . . . about 3 dozen squares.