HERSHEY'S OLD FASHIONED RICH COCOA FUDGE | FOOD.COM
This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one
Total Time 3 hours 10 minutes
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Line 8 or 9 inch square pan with foil; butter foil.
- In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
- Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
- Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
- Remove from heat. Add butter & vanilla.
- DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
- Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
- Quickly spread into prepared pan; cool.
- Cut into squares.
- Store wrapped loosely in foil in the refrigerator.
- *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.
Nutrition Facts : Calories 88.3, FatContent 1.8, SaturatedFatContent 1, CholesterolContent 4.4, SodiumContent 23.9, CarbohydrateContent 18.1, FiberContent 0.3, SugarContent 17.2, ProteinContent 0.6
FAVORITE CHOCOLATE FUDGE — LET'S DISH RECIPES
The best creamy chocolate fudge ever! Just like my grandma used to make.
Provided by Danelle
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Line a 9x13 inch baking pan with foil. Butter the foil with about 1 tablespoon butter; set aside. In a very large heat-proof bowl, combine the Hershey bars, chocolate chips, marshmallow creme and vanilla.
- In a large heavy saucepan over medium-low heat, combine the evaporated milk, sugar and 1/2 cup butter. Bring to a boil, stirring constantly. Boil and stir for 4 1/2 minutes. Pour boiling milk and sugar mixture over chocolate mixture.
- Stir vigorously for about 2 minutes until chocolate is melted and mixture is smooth and creamy. Stir in nuts, if using.
- Pour chocolate mixture into prepared pan. Cover and refrigerate until firm. Using foil, lift fudge out of pan and cut into squares. Store in an airtight container in the refrigerator for up to 3 weeks, or freeze for up to 3 months. Fudge tastes best if brought to room temperature before serving.
Nutrition Facts : Calories 305 calories, CarbohydrateContent 45 grams carbohydrates, CholesterolContent 16 milligrams cholesterol, FatContent 14 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 51 grams sodium, SugarContent 43 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat
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