Damsel in dis Dress > wrote in message >. ..
> On Mon, 15 Nov 2004 08:21:12 -0500, Scott >
> wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
> >
> >> Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room
> >> temperature to 110°F (about one hour - pan will be warm to the touch). Beat
> >> with electric mixer until fudge thickens, becomes slightly lighter in
> >> color, and begins to hold the "wave" patterns made by the electric mixer.
> >
> >If I may suggest... add the vanilla last, when you beat the fudge with
> >the mixer. I would think you'd lose aroma/flavor by adding the vanilla
> >to the hot fudge and letting it stand for an hour.
>
> Excellent point. Thanks!
>
> Carol



My mom always made fudge from the Hershey cocoa can recipe. Sounds
just like what Damsel has posted and I do believe she did add a tad of
vanilla to the cooled mixture. We wouldn't have known what a candy
thermometer was if it walked in the kitchen. She always relied on the
'cold cup of water' method to test if the fudge had cooked long
enough. Oh my, that fudge was scrumptuous(sp?) and I never refuse it
if it's offered to me to sample, but I always judge how good fudge is
by that recipe. Funny how our childhood memories and experiences
follow us all our lives, isn't it?