Dear Joyce: This recipe is from the Hershey's cocoa box. I made the recipe back in the 1950s and my mother made it before that.
2/3 cup cocoa
3 cups sugar
1/8 tsp. salt
1-1/2 cups milk
1/4 cup margarine
1 tsp. vanilla
Combine cocoa, sugar and salt in a 4-quart saucepan. Gradually add milk. Bring to a bubbly boil on medium heat stirring constantly.
Continue to cook with stirring until mixture reaches a temperature of 324 degrees (soft ball when tested in cold water).
Remove from heat and add butter and vanilla. DO NOT STIR. Allow fudge to cool at room temperature until it reaches 110 degrees. Then beat by hand until fudge thickens and loses some of its gloss. Quickly spread in lightly buttered 8 or 9 inch pan.
Hope this is the recipe Jane wants. Gen H., Billings
Dear Gen: Could be the one we made back then, too. Kids being kids we couldn't wait for the fudge to cool at room temperature. We'd run out and sink the pan in a snow drift. Then, after a bit, take turns beating it — inside where it was warm, of course.
Dear Joyce: This might be the fudge recipe Jane is requesting. This was passed on to me by my mother. She sometimes made it as a special treat. A friend, whose name was Mabel, shared it with her. I am 74 so you can tell it's a very old recipe by the way it is written.
3 cups sugar
1 cup cream or Carnation milk (evaporated milk)
1/2 cup cocoa (scant)
1 tbsp. light syrup
1 tbsp. butter (large)
Stir good and cook to soft ball stage. Do not stir until just warm and then beat real hard. Add 1 tsp. vanilla and nuts, if you like. Pour onto buttered plate or dish and let cool. Helen, Bozeman.
Dear Helen: By using the evaporated milk it must cook up faster. I'm all for that. Thank you.
Dear Joyce: This is probably the easiest fudge ever.
3 cups semisweet chocolate chips
1 (14 oz) can Eagle Brand sweetened condensed milk (or fat-free version)
1-1/2 tsp. vanilla
Line 8-9 inch pan with waxed paper
Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat, stir in vanilla. Spread evenly in prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.
Have to include Million Dollar Fudge recipe.
4-1/2 cups white sugar
1 pinch salt
2 tbsp. butter
1 (12 oz.) can evaporated milk
2 cups chopped nuts
1 (12 oz.) pkg. semisweet chocolate chips
12 ( 1 oz.) squares German sweet chocolate
2 cups marshmallow creme
Butter 2 (9x9 in.) baking pans and set aside.
Place chocolate chips, German chocolate, marshmallow cream and nuts into large mixing bowl. Set aside.
Combine sugar, salt, butter and evaporated milk 4 quart saucepan. Stir over low heat until sugar dissolves. Bring to boil, and cook 6 minutes.
Pour boiling syrup over ingredients in bowl. Beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.
Dear Martha: Our fudge run-down wouldn't be complete without million-dollar fudge. Thank you sharing the recipe.
Please send recipes and requests to Just ask Joyce, in care of The Billings Gazette, P.O. Box 36300, Billings, MT 59107 or email to firstname.lastname@example.org.