COCOA FUDGE RECIPES

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CLASSIC COCOA FUDGE RECIPE - LAND O'LAKES



Classic Cocoa Fudge Recipe - Land O'Lakes image

Old fashioned fudge takes a little time and effort, but the results are worth it.

Provided by Land O'Lakes

Categories     Fudge    Candy    Dessert

Total Time 0 minutes

Prep Time 15 minutes

Yield 64 servings

Number Of Ingredients 7

3 cups sugar
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1 1/2 cups Land O Lakes® Half & Half
2 tablespoons light corn syrup
1 Half Stick (1/4 cup) Land O Lakes® Butter cut into pieces
1 tablespoon vanilla

Steps:

  • Line 8-inch square baking pan with aluminum foil; butter foil. Set aside.
  • Combine sugar, cocoa and salt in saucepan. Stir in half & half and corn syrup. Add butter; cook over medium heat, stirring often, until sugar is dissolved. Continue cooking until candy thermometer reaches 234ºF (soft-ball stage).
  • Remove from heat; let stand until mixture reaches 130ºF. Stir in vanilla.
  • Beat mixture by hand with wooden spoon or with hand mixer until thickened and shine begins to disappear. Pour into prepared pan, spreading evenly. Refrigerate until set.

Nutrition Facts : Calories 60 calories, FatContent 1.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 5 milligrams, SodiumContent 20 milligrams, CarbohydrateContent 11 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 0 grams

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



Hershey's rich cocoa fudge recipe from the 70s & 80s ... image

This is the fudge recipe your grandmother used to make! It’s one of Hershey's most frequently requested recipes, but also is very challenging.

Provided by Hershey's

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 36

Number Of Ingredients 7

3 cups sugar
2/3 cup Hershey’s Cocoa or Hershey’s Special Dark Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
* Requires candy thermometer

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.

Nutrition Facts : Calories 186 calories, CarbohydrateContent 38 grams carbohydrates, CholesterolContent 9 milligrams cholesterol, FatContent 4 grams fat, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 2 pieces, SodiumContent 46 grams sodium, SugarContent 34 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

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