Recipe: Chocolate Fudge and Baked Fudge (using cocoa powder)

CHOCOLATE FUDGE

An old fashioned recipe made with cocoa and butter

3 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 1/2 cups milk
1/4 teaspoon salt
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups toasted chopped walnuts*

In a heavy 4-quart saucepan over medium heat combine sugar, cocoa, milk, and salt. Bring to a boil, stirring constantly. Continue cooking, not stirring, until mixture reaches 235 on a candy thermometer, or until it reaches soft ball stage**. Remove from heat; stir in butter and vanilla. Let stand to cool for about 1 hour, until mixture comes to room temperature. Wit a wooden spoon, beat until fudge thickens and loses its gloss. Stir in toasted walnuts and spoon into a buttered 8-inch square pan. Cool completely then cut into 1-inch squares. Makes about 64 pieces.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

**To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234 to 240 ).

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BAKED FUDGE
Source: Suzanne LeVieux-Hall
Yields: 12 servings

2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
powder 4 eggs, beaten
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans

Preheat oven to 300 degrees F (150 degrees C).

In large bowl, sift together sugar, flour and cocoa. Add eggs. Add melted butter, vanilla and pecans. Pour mixture into 8x12-inch baking pan.

Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes or until firm.