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Candy Recipes
Pure Chocolate Fudge

2 cups sugar
1 cup milk
1/2 cup Hershey's cocoa OR 2-1/2 oz. unsweetened baking chocolate
3 tablespoons light corn syrup
1/4 teaspoon salt
3 tablespoons butter
3/4 teaspoon instant coffee granules (optional)
2 tablespoons butter, cut into several pieces
1 teaspoon vanilla
1/2 cup nuts (optional)

Combine sugar, milk, cocoa OR chocolate, corn syrup, salt, 3 tablespoons butter and coffee granula in heavy 4 qt. saucepan. Cook over medium heat, using candy thermometer, stirring constantly, until fudge reaches 234 deg., about 25 minutes. Immediately remove from heat and pour into clean pan. Do not scrape cooking pan. Let cool at room temperature 5 minutes. Add 2 tablespoons butter, vanilla, and nuts. Stir with clean spoon in easy, steady manner, scraping sides and bottom of pan while stirring, until fudge thickens and holds its shape. To know if fudge has thickened enough, stop stirring and count off 5 seconds. If fudge is still spreading out, resume stirring and repeat until fudge holds its shape. Quickly scoop fudge onto plastic wrap, using spatula. Cool and wrap tightly. Slice. Makes 1 lb.