Hersheys Old Fashioned Rich Cocoa 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.

CHOCOLATE FUDGE

Steps:

• 1. 1. Line an 8 or 9 inch square pan with foil; butter the foil.
• 2. 2.In a large heavy sauce pan stir in the sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a big wooden spoon (make sure to use wooden spoon).
• 3. 3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
• 4. 4.Boil with out stirring, to 234 degrees F. on Candy thermometer (or until a tad of Syrup, when dropped in a glass of very cold water forms a very soft ball which flattens when removed from water.) The bulb of Candy thermometer should NOT rest on bottom of pan. This process should take 20 - 30 minutes. Keep rechecking until a soft ball forms in the cold water.
• 5. 5.Remove from heat, add butter and vanilla, DO NOT STIR.
• 6. 6. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet ANTICIPATION) Do Not Stir !!
• 7. 7.Beat fudge with a wooden spoon or until it thickens and looses some of it's gloss. It can take 15 - 20 minutes. This is why Jeanette waited for me to visit before cooking Fudge..a tag partner to beat the fudge. It looks more like frosting instead of a thick syrup when it's ready.
• 8. 8. Quickly spread onto prepared pan; cool.
• 9. 9. Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier.
• 10. 10. Wrap loosely in foil and place in refrigerator. Except the "one for you and one for me" pieces we headed to bed with.

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

Steps:

• 1. Line a 8-9" square pan with foil. Or a plate that has been buttered.
• 2. In a large heavy sauce pan stir in sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a wooden spoon (make sure it is a wooden spoon).
• 3. Cook over medium heat stirring constantly, until mixture comes to a full rolling boil.
• 4. Boil without stirring until balls of candy can be dropped in cold water forming a ball that can be picked up by fingers.
• 5. Remove from heat, add butter and vanilla. Do not stir.
• 6. Cool at room temperature, this could take up to 2 hours or more. Do not stir.
• 7. Beat in Walnuts if preferred. Beat fudge with wooden spoon until candy thickens and looses some of it's gloss. This can take up to 15-20 minutes.
• 8. Quickly spread into prepared pan or plate. Cool.
• 9. Cut into squares. Can use a warm knife that has been dipped into hot water and dried off to cut easier.
• 10. Wrap loosley in foil and place in fridge. I did not place my candy in the fridge, just sat it on the counter and it was fine.

TRIPLE CHOCOLATE FUDGE

Steps:

• Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.