Grandma's Old Fashioned Fudge {Classic Stovetop recipe}
Bring to a bubbly boil, on heat, stirring constantly. Continue to boil, without stirring to 234 degrees F or until a small amount dropped in cold water makes a soft ball. Remove saucepan from heat, add peanut butter and vanilla slowly. Beat by hand until fudge starts to thicken and loses some of the gloss.
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Directions. Combine the sugar and cocoa in a saucepan, then add a stick of butter and the can of evaporated milk, and stir until the mixture begins to boil. Stir continuously for 7 minutes, then remove from heat and add the vanilla, then stir the mixture continuously for 3 minutes, then pour into a buttered baking dish to set.
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How to make the BEST old fashioned Hershey's Cocoa fudge! I've been making this recipe since I was a child. It's a delicious, time tested recipe which turns.
Hershey's Old Fashioned Cocoa Fudge My Country Table
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Hershey's Old Fashioned Cocoa Fudge My Country Table
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. 2. 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.
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STEP 2: Make Fudge Mixture. Then in the bowl of a double boiler on the stove top, place sweetened condensed milk and butter, mix with a wooden spoon or non stick spatula, scrape down side of the pan. Heat over medium-high heat, stirring frequently until heated through and well mixed.
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This is a video explaining how to make Old Fashioned Hershey's Fudge with Dale's secrets to making it the best. StirMate automatic stirrer - https://amzn.to/.
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Set aside. In a heat-proof mixing bowl, Add 12 ounces semisweet chocolate chips the Hershey's bar broken up into pieces. I like to use my KitchenAid stand mixer. Add marshmallow cream. Set bowl aside. Add butter, 4 ½ cups sugar, and evaporated milk to a large saucepan.
Hershey's Old Fashioned Cocoa Fudge My Country Table
Cooking Hershey's Old Fashioned Cocoa Fudge. Add 3/4 cup Hershey's cocoa, 3 cups granulated sugar, 1/2 teaspoon salt, and 1 1/2 cups milk to a heavy saucepan. Stir the mixture constantly over medium heat until it comes to a bubbling boil. This could take up to 5 minutes. Once the candy comes to a boil, stop stirring and clip a candy.
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Just let it sit. After the chocolate fudge recipe cools to the 130-degree temperature, stir for a while until the brown loses most of its sheen. Pour into a 9″ x 9″ container and gently run a knife through to get rid of some of the bubbles. Allow the Hershey's chocolate fudge to set up for a few hours.
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Leave the thermometer in the pot, and allow the fudge to cool to 110 degrees. When the fudge reaches the desired temperature, it should be luke-warm and glossy. Beat the fudge with a wooden spoon until it gets thicker, and looses a little bit of its sheen. Don't wait too long-the fudge will get stiff and dry if you do.
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Stir Gently. Stir the fudge mixture gently and consistently to prevent sticking or scorching. Use a wooden spoon or silicone spatula for best results. Test for the Soft Ball Stage. To determine when your fudge is ready, use a candy thermometer to check for the soft ball stage (typically around 235-240°F or 113-116°C).
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Boil the milk, sugar, and cocoa powder together, then allow the mixture to simmer. Let the mixture cool, undisturbed. Mix in the butter and vanilla. Transfer the mixture to a pan, let cool, then cut into squares. Learn more: How to Make Foolproof Fudge.
Hershey's Old Fashioned Cocoa Fudge My Country Table
Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours). Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
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Directions. Line 8 or 9 inch square pan with foil; butter foil. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in.
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How to make Hershey Cocoa Fudge: Step 1. Heat the cocoa powder, sugar, and salt over medium-low heat until the sugar has melted. Step 2. Stir in the milk, and raise the temperature to medium-high. Step 3. Bring the mixture to a boil, and leave undisturbed until the temperature reaches 234 degrees as shown on a candy thermometer placed on the.
