Hard Fudge Recipes Hersheys Cocoa

Old Fashioned Hard Fudge Recipe CDKitchen.com

WEBdirections. Line an 8 or 9-inch square pan with foil or parchment paper. Generously grease the foil with butter. Combine the sugar, cocoa …

Rating: 5/5(66)

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Hershey's Old Fashioned Cocoa Fudge My Country …

WEBDec 8, 2022 · Add 3/4 cup Hershey’s cocoa, 3 cups granulated sugar, 1/2 teaspoon salt, and 1 1/2 cups milk to a heavy saucepan. Stir the mixture …

Rating: 4.6/5(25)
1. Line an 8 inch square baking dish or pan with foil. Allow the foil to hang over the sides. Lightly grease the foil with butter.
2. Add cocoa, sugar, salt and milk to a medium heavy saucepan. Bring to a boil over medium heat stirring constantly. This will take up to five minutes. Once mixture comes to a boil, continue cooking without stirring until mixture reaches 234 degrees on a candy thermometer or forms a soft ball in cold water.
3. Remove from heat and transfer pan to a sink with at least two inches of cold water. Add the butter and vanilla but do not stir. Allow pan to set in cold water until mixture reaches room temperature or around 130 degrees.
4. Remove pan from cold water. Using a wooden spoon mix to incorporate the melted butter and vanilla. Beat the mixture with a wooden spoon until mixture begins to lose its shiny glossy appearance and starts to take on a satiny sheen appearance. This can take awhile. See notes below recipe.

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Hershey’s rich cocoa fudge recipe from the 70s & 80s

WEBDec 10, 2018 · 1/4 cup crushed pecans (optional) Directions. In large iron skillet or saucepan mix together, cocoa, sugar, salt; gradually add milk. …

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.
3. 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.)
4. 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. Quickly spread into prepared pan; cool completely.

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