*ingredients
°3/4 cup unsweetened Hershey cocoa
°3 cups of sugar
°salt 1/2 teaspoon
°1 1/2 cup milk
°1/4 c un-salted butter, cut to pieces
°1 tsp pure vanilla extract
°1/2 cup chopped pecans or pecans, optional
*How to Make Hershey's Cocoa Candy
Line an 8-inch square pan or skillet with foil. Let the fries hang down the sides. Grease the aluminum foil with a little butter.
Add cocoa, sugar, salt and milk to a medium saucepan. Bring to a boil on medium heat, stir constantly. It will take up to five mn. Once the mixture comes to a boil, continue to cook without stirring until the mixture reaches 234 degrees on a candy thermometer or forms a soft ball in cold water.
Remove from the heat and transfer the pan to a sink with at least 2 inches of cold water. Adding butter and vanilla, but do not stirring Leave the pan in cold water until the mixture reaches room temperature.
Remove the saucepan from cold water. Using a wooden spoon stir to combine the melted butter and vanilla. Whisk the mixture with a wooden spoon until the mixture begins to lose its shine and begins to look shiny. It will take some time. See notes under recipe.
Add nuts if using and immediately rub the fudge into the prepared dish. Leave it for at least an hour before cutting it into pieces.
Store in a candy box or airtight container.
Enjoy !
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