Cocoa Powder Fudge Recipe Original

Easy Healthy 3 Ingredient Fudge Thrifty Frugal Mom

WebApr 30, 2021 · How to Make this Three Ingredient Fudge Recipe. STEP ONE: Melt the coconut oil. Add the honey and cocoa powder and using …

Rating: 4.7/5(61)
1. Melt coconut oil. Add the honey and cocoa powder and using a whisk, stir together until thoroughly combined.
2. Pour into a parchment paper lined pan and chill in the fridge or freezer until firm. (I use a 9x5 loaf and it's the perfect size).
3. Once firm, cut into 1 in. square pieces and enjoy. Store in fridge.

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OldFashioned Chocolate Fudge Recipe

WebNov 29, 2023 · Boil the milk, sugar, and cocoa powder together, then allow the mixture to simmer. Let the mixture cool, undisturbed. Mix in the …

1. Grease an 8x8 inch square baking pan. Set aside.
2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.

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Rich Cocoa Fudge Recipe HERSHEY'S

WebJun 21, 2022 · 1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. 2. Mix sugar, cocoa and salt in heavy 4-quart …

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan).
3. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

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