4 c. granulated sugar
2 Tbsp. cocoa
1 pint (2 c.) heavy whipping cream
Mix three ingredients very well in a large, heavy sauce pan. Bring to a boil. Boil until soft ball stage. Remove from heat. Let cool to room temperature. Stir room temperature fudge until shine is gone and the dark brown color has changed to a dull medium brown. Pour onto cooled chocolate cake or spoon onto wax paper.
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