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.

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.

PEANUT BUTTER COCOA FUDGE

Steps:

• Mix oleo, sugar, milk, and cocoa.
• Cook over medium heat; boil until mixture forms a soft ball in water.
• Remove from heat; mix in peanut butter and vanilla.
• Pour into buttered dish and let cool.
• Cut and eat.

MOMS COCOA FUDGE

Steps:

• Directions:.
• . 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. About 36 pieces or 1-3/4 pounds.
• NOTE: For best results, do not double this recipe.
• VARIATIONS:
• NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
• MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.).

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.

RICH, FUDGY COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9 inch pan.
• Melt shortening, butter over low heat or in the microwave.
• Remove from heat and add cocoa, blending well with a wooden spoon.
• Add sugar and mix well.
• Add eggs one at a time, beat well, by hand, after each addition. (It is important to add the eggs individually and to mix them by hand. If you don't, the brownies do not turn out near as good.).
• Stir in vanilla, flour, and salt.
• DO NOT OVER BEAT!
• Fold in nuts.
• Bake 25-30 minutes.
• Cool completely before cutting.
• Extra Rich Variation: melt 4 oz. unsweetened baking chocolate with butter and shortening. Proceed as directed; reducing cocoa to 3/4 cups and increasing flour to 1 1/4 cup. These are sinfully good!