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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Hershey Cocoa Fudge Recipe

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This recipe for Hershey Cocoa Fudge is from Through The Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. Hershey's cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla
Directions:
Directions:
Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234°F (soft ball stage). 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. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool.
Number Of Servings:
Number Of Servings:
Makes 3 dozen squares.
Personal Notes:
Personal Notes:
Add 1/2 c. peanut butter if desired when beating before spreading in pan.

 

 

 

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