Cocoa Fudge 1965 Food

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 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

COCOA FUDGE SAUCE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add cocoa and whisk until smooth. Gradually add cream. Stir in sugars and salt. Simmer until mixture is smooth and sugars dissolve, about 3 minutes. (Can be prepared 1 week ahead. Refrigerate. Rewarm by stirring over medium-low heat.)

COCOA FUDGE 1965

Steps:

• Mix sugars, salt, cocoa, syrup, and sour cream in a large buttered saucepan.
• Cook without stirring until candy temp.
• reaches 235 degrees F.
• Or until a soft ball forms in very cold water.
• Add butter.
• Stir just til blended.
• Remove from heat and stir in vanilla.
• Let sit until cool.
• Add chopped nuts.
• Beat until creamy, and just until it starts to loose its glossy appearance dulls slightly.
• Pour into prepared buttered 8 x8 inch pan.
• Cut into squares while still soft and warm.

MADE-IN-MINUTES NO-COOK FUDGE

Steps:

• Lightly grease 8x8 inch baking dish.
• Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.