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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hershey Cocoa Fudge Recipe

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This recipe for Hershey Cocoa Fudge is from Recipies To Remember, 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 degrees (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 degrees. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool. 3 dozen squares.

Personal Notes:
Personal Notes:
This is the recipe from Hershey.
Paula's note: Good luck with this, it's not the way I do it.

 

 

 

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