December 03, 2013

Creamy Cocoa Fudge

Cocoa powder - 1/2 cup
Sugar - 2 cups
Water - 2/3 cup
Butter - 2 tbsp
Salt -  a pinch
Vanilla essence - 1 tsp


  • Combine cocoa, sugar, salt, water and butter in a medium size sauce pan.
  • Heat slowly, stirring constantly, to boiling , then cook without stirring to 236'C on a candy thermometer or drop the syrup into cold water will form a soft ball.
  • Remove from heat and stir in vanilla.
  • Let it cool without stirring to 110'C on candy thermometer or bottom of the pan should feel lukewarm.
  • Beat the mixture 2 to 3 minutes, or just until it starts to thicken and loses its glossiness.
  • Spoon at once to paper cups and let stand at room temperature until firm.

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