Old Fashioned Cocoa Recipes

CREAMY HOT COCOA

Steps:

• Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

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.

OLD FASHIONED COCOA

Steps:

• In a small pan, combine cocoa and sugar, whisk in half and half till smooth.
• Over low heat, whisk in milk and vanilla, bring to a simmer.
• Pour into hot mugs and top with cream and chocolate.
• To add variety add cinnamon and nutmeg before adding milk, or use peppermint extract in place of vanilla.

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.