Hershey's Rich Chocolate Fudge

3 December 2013 - Hershey's Rich Chocolate Fudge

It started as an experiment from my first MOOC (HarvardX: SPU27x: Science & Cooking: From Haute Cuisine to Soft Matter Science | edX ) on viscosity then after the experiment finished, I transformed it into delicious edible fudge (^.^)b


The recipe is from Food 

Hershey's Rich Chocolate Fudge
serves 36 (@ 88 cal)

3 cups sugar
2/3 cup cocoa powder
1/8 tsp salt
1.5 cups whole milk

4 Tbsp real butter
1 tsp vanilla extract
¼ cup peanuts (optional)

Line  pan with foil, butter the foil.
In large saucepan stir together sugar, cocoa, salt nd milk. Cook over medium heat, stirring constantly until mixture comes to full boil.
Boil without stirring till 112,2-116 ºC (soft ball stage).
Remove from heat. Add butter, vanilla and peanuts.
Do not stir! Cool until 43,3ºC in a pan of cool water.
Beat with wooden spoon until thickens and loses some of its gloss. When it is ready, it starts to look more like frosting than thick syrup.
Spread into prepared pan. Cut into squares. Store wrapped loosely in refrigerator.