Hersheys Chocolate Fudge Recipe

Healthy Chocolate Fudge Chocolate Covered Katie

WEBJan 24, 2021 · Simply blend all of the ingredients in a food processor until completely smooth. Spread the batter into an 8-inch pan (or any shallow container, candy molds, or …

Rating: 5/5(22)

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Rich Cocoa Fudge Recipe HERSHEY'S

WEBJun 21, 2022 · Candy Thermometer. Wooden spoon. 1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. 2. Mix …

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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4Ingredient Fat Free Chocolate Pops (Easy Homemade …

WEBAug 3, 2021 · Yield: 8. Prep Time: 5 minutes. Total Time: 5 minutes. You only need 4 simple, pantry-staple ingredients to make these yummy, …

Rating: 4.5/5(31)
1. Whisk all ingredients in a medium bowl until completely mixed together, making sure cocoa powder is completely dissolved.
2. Divide mixture evenly among 8 three-ounce ice pop molds.
3. Freeze until solid, then unmold and enjoy.

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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 …

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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