Dairy Queen Cocoa Fudge Recipes

EASY COCOA FUDGE

Steps:

• In a small saucepan heat together butter and water just until boiling, stirring to melt butter.
• Sift together powdered sugar, dry milk powder, coco powder and salt into a large bowl.
• Add melted butter mixture.
• Stir until well blended.
• Stir in chopped nuts.
• Turn into a buttered 8x8x2 inch pan.
• Chill several hours.
• Cut into squares.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

COCOA FUDGE SAUCE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add cocoa and whisk until smooth. Gradually add cream. Stir in sugars and salt. Simmer until mixture is smooth and sugars dissolve, about 3 minutes. (Can be prepared 1 week ahead. Refrigerate. Rewarm by stirring over medium-low heat.)