Original Hersheys Cocoa Fudge Recipe

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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Hershey's Chocolate Fudge Back To My Southern Roots

WEBDec 19, 2023 · Just let it sit. After the chocolate fudge recipe cools to the 130-degree temperature, stir for a while until the brown loses most of its …

1. Add the sugar, cocoa powder, and salt to a large saucepan and mix the ingredients until they are combined.
2. Add the milk to the saucepan and stir. Turn the heat on medium-high and continue stirring until the mixture begins to boil.
3. Once the mixture begins to boil, stop stirring and add your thermometer to the side of the saucepan.
4. Cook until the mixture reaches 234-degrees or forms a soft ball in cold water.

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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.

Preview

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