Recipe: Hershey's Fudge (back of can) - tips

I've been making this stuff for about 40 years, and haven't made a bad batch yet. Well, maybe one. (Thanks, mom!)

A few tips: 1) don't skimp or try to make a low-cal fudge, and stick with the original recipe. Use whole milk, and real butter. May you be blessed with a low blood cholesterol level.

2)Be sure to butter the kettle up the sides about 2/3rds of the way. Helps prevent sugaring.

3)Combine all the dry ingredients first. I use a whisk to break up most of the lumped cocoa. Then I slowly add the milk, continuing to whisk, and bring up the heat. No lid.

Once I have a boil, which has gone down a little, I add about 1-2 tbsp karo syrup. Makes the fudge smoother.

3) Use a candy thermometer, and you'll see about 235 degrees F at the end of the soft-ball stage. Regardless, go for the soft-ball stage of fudge in cold water. Not a stiff ball, but one that doesn't fall apart, and keeps it's shape, sorta. Keep checking.

4) Remove from heat, and cool to about 110-120 degrees F before stirring. It takes awhile. Keep checking. I use 115 degrees F, but you'll have to stir the fudge longer. Too hot, and you run the risk of sugaring. Don't forget the butter and vanilla.

5) The tough part is deciding when to pour the fudge into the buttered glass pan. The fudge will start to lose it's shine, which means it's about ready to pour. If you started stirring when too hot, it's going to take a lot of stirring.

6) When you feel it start to stiffen, dump it quickly into the buttered glass pan, and quickly spread it out. Coat the whole top with some more butter, which keeps the fudge from drying out too fast, and tastes great!

Cover it with plastic wrap to store, if there's any left!