One Hershey Bar
1/4 cup sugar
2 tablespoons milk
1/2 teaspoon cocoa
Cook on low until it reaches the soft ball stage.**
Add 1/4 teaspoon vanilla. Beat a few seconds with a fork. Pour on a greased saucer.
** Soft ball stage is when the 'syrup' reaches 235 to 245 degrees. You can do this without a candy thermometer by dropping a tiny amount of the hot 'syrup' into a small bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.
1/4 cup sugar
2 tablespoons milk
1/2 teaspoon cocoa
Cook on low until it reaches the soft ball stage.**
Add 1/4 teaspoon vanilla. Beat a few seconds with a fork. Pour on a greased saucer.
** Soft ball stage is when the 'syrup' reaches 235 to 245 degrees. You can do this without a candy thermometer by dropping a tiny amount of the hot 'syrup' into a small bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.