My grandmother used to make a fudge with a recipe that she got off of the powder coco jar from Hershey'sIt's a dry, crumbly fudge that you make in a skilletIf anyone knows the recipe I would love to have it!
They are built the same as a high rise officeThe only difference is the interior.
Hershey's Classic Rich Cocoa Fudge3 cups sugar 2/3 cup unsweetened cocoa (Hershey's) 1/8 teaspoon salt 1 1/2 cups milk 1/4 cup butter (half stick) 1 teaspoon vanilla extract Line an 8 or 9 inch square pan with aluminum foil, butter the foilMix sugar, cocoa, and salt in a 4 quart saucepan, add milkCook over medium heat, stirring constantly until mixture comes to a full boilBoil without stirring until mixture reaches 234 degrees F on a candy thermometer (soft ball stage)Remove from heat, add butter and vanilla, do not stirCool at room temperature to 110 degreesBeat with a wooden spoon until fudge begins to thicken and loses its glossSpread quickly into pan, let cool to room temperature, cut into squaresYum! VARIATIONS: NUTTY RICH COCOA FUDGE: Beat cooked fudge as directedImmediately stir in 1 cup black walnuts, chopped almonds,pecans or walnuts and spread quickly into prepared pan MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cupCook fudge as directedAdd 1 cup marshmallow creme with butter and vanillaDO NOT STIRCool to 110°F (lukewarm)Beat 8 minutes; stir in 1 cup chopped nutsPour into prepared pan(Fudge does not set until poured into pan.) NOTE: For best results, do not double this recipe.
