Fudge

1200 g sugar
130 g cocoa powder
1/2 t salt
3 C half and half
1/2 C butter
2 t vanilla

Line loaf pan with parchment.
Mix sugar, cocoa, and salt together in 6 quart pot.
Add half and half and bring to medium heat.
Bring to a boil, stirring and scraping down sides constantly.
Reduce heat to low so fudge does not boil over.
Insert candy thermometer and continue boiling until fudge reaches 236;
It is normal to stall at 220.
Many recipes recommend no stirring as fudge boils.
However, if fudge starts to separate, do stir.
Once mixture reaches 236 and is uniform in color, remove from heat.
Add butter and vanilla, and definitely do not stir.
Let cool to 112.
In a stand mixer, beat until fudge loses gloss and leaves tracks.
Add extras if desired, and pour into loaf pan.

(Recipe allows plenty of room for add ins).
Let cool 2 hours at room temperature and cut into 8 large cubes.

hersheys