For hard fudge, I have always used the recipe on the side of the Hershey's Cocoa can. It helps to have a candy thermometer but you can always check how hard it is the old fashioned way (like I always do). You drop a tiny ball in cool water and if it stays formed I pull it out to see how hard it is. If it doesn't stay a formed ball it needs to cook longer. This can be a difficult recipe if you aren't used to making it. There is a short time between done and done hard. HTH Margie |