Post by aRMY83 on Oct 22, 2017 22:11:50 GMT
This recipe is something I have been using for some 30 plus years which was from a Hershey's Cocoa (Great for Baking) 8 oz. can and hope you enjoy it as much as our entire family has during the fall and winter holidays.
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S European Style Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
Preparation:
1. Line 8-or 9-inch square pan with foil: butter foil. In a heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, to 234°F or until syrup, when 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.)
2. 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. Makes about 36 pieces.
3. For those that would like to add walnuts to their fudge, then follow these instructions:
Beat cooked fudge as directed. Immediately stir in 1 cup chopped walnuts and spread quickly in prepared pan.
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S European Style Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
Preparation:
1. Line 8-or 9-inch square pan with foil: butter foil. In a heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, to 234°F or until syrup, when 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.)
2. 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. Makes about 36 pieces.
3. For those that would like to add walnuts to their fudge, then follow these instructions:
Beat cooked fudge as directed. Immediately stir in 1 cup chopped walnuts and spread quickly in prepared pan.
