Chocolate Fudge Recipe

I mentioned in my menu for the week, I am trying to make recipes besides cheese to use up our excess of Goat milk. This Chocolate Fudge Recipe comes from a Mennonite Cookbook I have. The cookbook is called Country Cookin’. It can be purchased in Muddy Pond, TN, and they may even have it available in other stores where Muddy Pond Sorghum is sold. The Guenther’s who have the sorghum and do demonstrations at many places including Dollywood in Pigeon Forge, TN, are great friends of ours! Enjoy the recipe below.

Ingredients:

4 cups white sugar

3/4 cup cocoa (scant)

1 pinch salt

2 cups whole milk

1 tbs. butter

1 tsp. vanilla

Directions:

Cook the first four ingredients on high heat, stirring until it boils. Then turn to medium or medium high heat and do not stir. Cook this mixture until it turns to a soft ball when you drop a little in cold water (about 243 degrees). Then take off burner and let set. So not stir until you can hold your hand on bottom of kettle without burning it (about 110 degrees). Then put 1 tablespoon of butter and 1 teaspoon of vanilla into the mixture. Stir or beat this mixture until it is dull looking and starting to thicken a little. Then pour on a greased cookie sheet, 1/4 inch thick, and cut in squares. Enjoy!