Hershey's rich cocoa fudge recipe from the '70s & '80s Click Americana

Hershey's rich cocoa fudge recipe from the 70s & 80s Click Americana

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.

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Set aside. In a heat-proof mixing bowl, Add 12 ounces semisweet chocolate chips the Hershey's bar broken up into pieces. I like to use my KitchenAid stand mixer. Add marshmallow cream. Set bowl aside. Add butter, 4 ½ cups sugar, and evaporated milk to a large saucepan.

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1. Line 8-inch (2 L) square baking pan with buttered foil, extending foil over edges of pan. 2. Stir sugar with cocoa and salt in a large, heavy-bottom saucepan; stir in milk. Set over medium heat; cook, stirring constantly, until mixture comes to a full rolling boil. Boil, without stirring, until mixture reaches 234°F (112°C) on candy.

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In a medium saucepan, combine the sugar, cocoa powder, and salt. Gradually add the milk while stirring constantly until the mixture is smooth. Bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, stop stirring and let it boil for 2-3 minutes. Remove the pan from the heat and stir in the vanilla extract.

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Add 3/4 cup Hershey's cocoa, 3 cups granulated sugar, 1/2 teaspoon salt, and 1 1/2 cups milk to a heavy saucepan. Stir the mixture constantly over medium heat until it comes to a bubbling boil. This could take up to 5 minutes. Once the candy comes to a boil, stop stirring and clip a candy thermometer onto the side of the pan.

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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 sheen. Pour into a 9″ x 9″ container and gently run a knife through to get rid of some of the bubbles. Allow the Hershey's chocolate fudge to set up for a few hours.

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The mixture should be at the soft ball stage. Remove the saucepan from heat and add vanilla and butter, but do not stir. Allow the mixture to cool until it reaches a temperature of 110°F (43°C) at room temperature. Beat the mixture until it loses some of its gloss. Pour the mixture into a greased pan or dish.

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STEP 2: Make Fudge Mixture. Then in the bowl of a double boiler on the stove top, place sweetened condensed milk and butter, mix with a wooden spoon or non stick spatula, scrape down side of the pan. Heat over medium-high heat, stirring frequently until heated through and well mixed.

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Instructions. Combine all ingredients except butter and vanilla. In a 2 quart saucepan, combine the sugar, half and half, cocoa, salt, and corn syrup. Mix well with a whisk and bring to a boil over medium-low heat. While the fudge is cooking, butter a plate or baking dish for pouring the mixture into later.

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Stir well, and cook over medium heat until the mixture comes to a boil. You can stir it and scrape the sides of the pan until it starts to boil. Allow the mixture to boil until it reaches 234F. This is just under the soft ball stage, but this is the correct temperature for making cocoa fudge.

Hershey's Old Fashioned Cocoa Fudge My Country Table

How to make Hershey Cocoa Fudge: Step 1. Heat the cocoa powder, sugar, and salt over medium-low heat until the sugar has melted. Step 2. Stir in the milk, and raise the temperature to medium-high. Step 3. Bring the mixture to a boil, and leave undisturbed until the temperature reaches 234 degrees as shown on a candy thermometer placed on the.

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In this video, I walk you through how to make this advanced fudge recipe from Hershey's. They made a couple of errors in their recipe, which makes it hard to.

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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.

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Instructions. 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.

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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.

Hershey's Old Fashioned Cocoa Fudge My Country Table

Boil the milk, sugar, and cocoa powder together, then allow the mixture to simmer. Let the mixture cool, undisturbed. Mix in the butter and vanilla. Transfer the mixture to a pan, let cool, then cut into squares. Learn more: How to Make Foolproof Fudge.