Rich Cocoa Fudge Recipes
VINTAGE HERSHEY'S RICH COCOA FUDGE RECIPE FROM THE '70S & '80S
This is the fudge recipe your grandmother used to make! It's one of Hershey's most frequently requested recipes, but also is very challenging.
Provided by Hershey's
Categories Vintage dessert recipes
Number Of Ingredients 7
Steps:
- Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
- 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.)
- 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.
- Cut into squares. Store in tightly-covered container at room temperature.
Nutrition Facts : Calories 186 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 pieces, Sodium 46 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
RICH CHOCOLATE FUDGE
Looking for a chocolate dessert? Then check out this rich fudge recipe that's easy enough to be made at home!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 64
Number Of Ingredients 5
Steps:
- Grease bottom and sides of 8-inch square pan with butter.
- In 2-quart saucepan, heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat.
- Quickly stir in nuts and vanilla. Spread in pan. Refrigerate about 1 hour 30 minutes or until firm. Cut into 8 rows by 8 rows to make 1-inch squares.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 7 g, TransFat 0 g
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
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HERSHEY'S OLD FASHIONED COCOA FUDGE - MY COUNTRY …
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- 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.
- 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.
- 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.
- 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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