Dessert Hersheys Original Fudge Food

VINTAGE HERSHEY'S RICH COCOA FUDGE RECIPE FROM THE '70S & '80S

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.

HERSHEY'S CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• 1. Cover a 9x9 in. pan with foil and spray with cooking oil spray.
• 2. In a heavy sauce pan add sugar,coccoa,salt, and milk. Stir over medium heat until it begins to boil. Boil without stiring until soft ball stage-approx. 240 degrees on a candy themo. or approx. 15-20 min.
• 3. Remove from heat. Add the vanilla and peanut butter. Stir until well blended. Pour into pan. Cut when cool.

HERSHEY'S HOT FUDGE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• Stir together 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter, and vanilla; beat until smooth.
• Pour batter into ungreased 9-inch square baking pan.
• Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do NOT stir!
• Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over the top.
• Garnish with whipped topping.

HERSHEY'S HOT FUDGE PUDDING CAKE- ORIGINAL RECIPE RECIPE

Steps:

• Heat oven to 350 degrees. Combine 3/4 cup white sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9-inch square baking pan. Spread out evenly. Stir together remaining 1/2 cup white sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Remove from oven. Let stand for 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over the top of cake. Garnish with whipped topping.