|
Yield:
64
Ingredients:
Instructions:
Instructions: Bring sugar, cocoa, and milk to full boil - constantly stirring. Once reached - stop stirring - use candy thermometer to reach soft ball stage - 234 F. Remove from heat, sprinkle butter buds and extracts on top - Dont Stir. Let temp. come down to 110 F. Beat thoroughly till loses glossiness. Work quickly to spread in a 8 or 9" pan. Cool and cut.
NOTES : Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
|