Old Fashioned Fudge

In a Heavy Pot (I use my pressure cooker pot) add:
2 Cups White Sugar
2 TBSP Baking Cocoa
A dash of salt (about 1/4 tsp)
         *I mix the sugar, salt and cocoa together well first to make it easier to break up the clumps of cocoa*
Add
1 1/4 Cup Heavy Whipping Cream
          *I add 1 cup first and mix the sugar & cocoa in well and then slowly add the other 1/4 cup while stirring*

Once ingredients are mixed in well, wipe down sides of pot with a damp cloth. 
DO NOT STIR AFTER THIS STEP
Cook on low to medium heat until fudge reaches softball stage.  You can use a candy thermometer for this but it's best to use the water test.  
To water test, take a small sample of fudge from the pot and drop it in a cold cup of water.  If you can roll the fudge into a soft ball, it's ready to take off the heat.  If it's still runny, continue cooking until it reaches softball stage.  If you can roll it into a ball and its stiff, it's overcooked and will ruin your whisk 

Once softball stage is reached, remove pot from heat and let cool down to room temp.  
Once at room temperature, scrape into kitchen aid bowl and whisk on low until the color turns from shiny to dull and a creamy fudge is formed.  

Remove from bowl and roll in a long strip (or small strips) in chopped nuts of choice.  I prefer Pecan! 
Wrap in wax paper and place in fridge so it will last longer.
Enjoy!  


Making great candy takes time to learn, so be patient with yourself.  It's more about the process than it is the ingredients.  It takes time!  So don't rush the process.  From start to finish usually takes 2-3 hours.
Also know that weather can effect the outcome of your candy.  Colder days are better to make candy.  While my aunt always said her candy would turn out better on cold, snowy days, I've had great results on good and bad days.  It's just something you learn to adjust as you make more.