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Cocoa Fudge

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      Title: COCOA FUDGE
 Categories: Desserts, Candies
      Yield: 12 Servings
 
    2/3 c  Cocoa
      3 c  Sugar
  1 1/2 c  Heavy cream or non-dairy
           Liquid cream substitute
    1/4 c  Butter
      1 ts Vanilla
 
  A good basic chocolate fudge. The use of whipping cream or non-dairy
  cream substitute makes stirring unnecessary. This makes a very creamy
  fudge. Combine cocoa, sugar, salt, and heavy cream in a large
  saucepan. Bring to a rolling boil; then reduce heat to medium and
  cook to 234 degrees F. without stirring. Remove from heat and add
  butter and vanilla. Do not stir. Cool to lukewarm (about 110 degrees
  F.). Beat by hand or with mixer until fudge thickens and loses some
  of its gloss. Quickly spread fudge in lightly buttered 8-inch square
  pan. When cool, cut into squares. Makes about 49 pieces.
 
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