Hershey Fudge Recipe From 1950

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• 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.
• 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.
• 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.
• Pour into prepared pan and let cool. Cut into about 60 squares.

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

Steps:

• Line 8 or 9 inch square pan with foil; butter foil.
• In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
• Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
• Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
• Remove from heat. Add butter & vanilla.
• DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
• Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
• Quickly spread into prepared pan; cool.
• Cut into squares.
• Store wrapped loosely in foil in the refrigerator.
• *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

HERSHEY'S COCOA FUDGE

Steps:

• Thoroughly combine cocoa, sugar, and salt in a heavy 4-quart saucepan; stir in milk.
• Bring to a bubbly boil on medium heat, stirring constantly.
• Boil without stirring to 234 degrees or the soft ball stage. Bulb of candy thermometer should not rest on the bottom of the saucepan.
• Remove from heat; add butter or margarine and vanilla. DO NOT STIR.
• Cool, at room temperature, to 110 degrees; beat until fudge thickens and loses some of its gloss.
• Quickly spread in a lightly buttered 8- or 9- inch square pan; cool.
• Note: For Marshmallow-Nut variation, increase cocoa to 3/4 cup and cook fudge as fudge. Add 1 cup marshmallow creme with butter or margarine and vanilla. DO NOT STIR, cool to 110 degrees, and beat 10 minutes. Stir in 1 cup broken nuts and pour into pan. (Fudge does not set until it is poured into the pan.)
• Make 3 dozen squares

OLD TIMEY FUDGE

Steps:

• 1. Set up a work area for tempering the fudge. I run about 3 inches of cold water in the sink and lay out a dish towel next to it. The water will be to quick cool the chocolate and then you set the pot on the towel and stir. ( the towel also keeps you from dripping water when you pour the chocolate.)
• 2. Coat a 8x12 pan (9x13 will be ok, too.) with butter and set next to towel.
• 3. Cut remaining butter and set aside.
• 4. In a 6 quart pot add sugar, cocoa powder and salt. DO NOT TURN ON THE HEAT YET !
• 5. Using the flat side of a spatula mix well. You do not want clumps.
• 6. Add both milks and stir til well mixed and there are no lumps. Turn heat on to medium high and bring to boil. Notice how it looks like there is not much in pot. Stir CONSTANTLY.
• 7. As the mixture heats up it will bubble up.
• 8. When it reaches a certain tempature it will start to go back down. It will start to really shine.
• 9. Every now and then do a water test. To do this, fill a glass with cold water and drop some fudge mixture into it.
• 10. When it reaches the softball stage remove from heat. Softball stage is when you can roll the drop into a soft ball.
• 11. Add vanilla extract and stir..it will bubble up some as it burns off the alcohol. Add butter and stir.
• 12. Now dip pot into water in sink for 4-5 seconds then place on towel and stir. Repeat several times.
• 13. Mixture will begin to thicken. Add nuts and stir.
• 14. Mixture will start to look a little dull..Hurry and pour into buttered pan. Sprinkle a little nuts on top if you want.
• 15. Let set up for 20 minutes then cut with a smooth bladed knife
• 16. Let cool completely before putting in a bag or tin. Otherwise it will sweat and not look so pretty... Enjoy !