Hersheys Cocoa Fudge Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-, (in heavy saucepan over med
3 cup: Sugar,
2/3 cup: Hersheys cocoa,
1/8 tsp: Salt,
1 1/2 cup: Milk, (follow step 1) (then add)
1/4 cup: Butter or margarine,
1 tsp: Vanilla, (do not stir) (follow step 2)
Directions:
Recipe by: Hersheys Cocoa pkg
Step 1:
In heavy saucepan, over medium heat,cook to full boil, stirring
constantly. Boil, without stirring, to 234 degrees F. on candy
thermometer (or until syrup, when dropped into very cold water forms a
soft ball that flattens when removed from water). Bulb of thermometer
should not rest on bottom of saucepan. Remove from heat.
Step 2:
Cool at room temperature to 110 degrees F. (lukewarm) Beat
with a 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.
Posted on Genie C04 T08 M066 by D.Adams44 on 4/3/92, no format
Source from luhu.jp
Step 1:
In heavy saucepan, over medium heat,cook to full boil, stirring
constantly. Boil, without stirring, to 234 degrees F. on candy
thermometer (or until syrup, when dropped into very cold water forms a
soft ball that flattens when removed from water). Bulb of thermometer
should not rest on bottom of saucepan. Remove from heat.
Step 2:
Cool at room temperature to 110 degrees F. (lukewarm) Beat
with a 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.
Posted on Genie C04 T08 M066 by D.Adams44 on 4/3/92, no format
Source from luhu.jp
Tags
Candy