HERSHEYS HOT COCOA RECIPE RECIPES

Steps:

• Mix sugar, cocoa and salt in large mug.
• Heat milk in microwave at HIGH(100%) for 1 to 1-1/2 minutes or until hot.
• Gradually add hot milk to cocoa mixture in mug, stirring until well blended.
• Stir in vanilla.
• VARIATIONS:.
• Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe.
• Lower Fat: Use nonfat milk; follow recipe.
• Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using nonfat milk. Stir in vanilla and sugar substitute with sweetening of 2 tablespoons sugar.

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.