"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Hershey's Cocoa Fudge Recipe

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This recipe for Hershey's Cocoa Fudge, by , is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Potter
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3. sugar
2/3 c. Hershey's Cocoa
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter or margarine
1 tsp. vanilla extract

Directions:
Directions:
In heavy 4 quart saucepan over medium heat: cook sugar, cocoa, salt and milk to full boil, stirring constantly. Boil, without stirring to 235 degree F on candy thermometer (or until syrup, when dropped into very cold water forms a soft ball that flattens when removed from water) NOTE Bulb of thermometer should not rest on bottom of saucepan. Remove from heat. Add 1/4 c. butter or margarine and 1 tsp. vanilla extract. Do NOT stir. Cool at room temperature to 110 degrees F (lukewarm). Beat with wooden spoon until fudge thickens and loses some gloss. Quickly spread in buttered 8 or 9 inch square pan. Cool. Cut into 3 dozen squares.
Nuts are optional and can be added just before placing in buttered pan.

Personal Notes:
Personal Notes:
This recipe come from the cocoa can itself. Originally it came printed on the can itself, but through the years it did not always appear on the can. Once it was found on a can at my aunt's house, we wrote it down so we would always have it. It now comes on the can again most of the time, but you have to have a "super" magnifying glass to read it.

 

 

 

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