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Full Online Book HomeLearning KitchenCandy - Fudge - Hershey's Cocoa Fudge
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Candy - Fudge -  Hershey's Cocoa Fudge Post by :jneal36 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1579

Click below to download : Candy - Fudge - Hershey's Cocoa Fudge (Format : PDF)

Candy - Fudge - Hershey's Cocoa Fudge

2/3 cup Hershey's cocoa
3 cups cane sugar
1/8 tsp. salt
1 1/2 cups milk
1/4 cup butter or margarine
1 tsp. vanilla


Thoroughly combine dry ingredients in a heavy 3 or 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). Be sure bulb of candy thermometer does not rest on bottom of pan.

Remove from heat; add butter or margarine and vanilla. Do not Stir. Cool to 110 degrees at room temperature. (Note from readers: This may take an hour or more.) Beat by hand or with portable mixer until fudge thicken and loses some of its gloss. Quickly pour and spread the fudge in lightly buttered 8x8x2 inch pan. Cool. Cut into squares. Makes about 3 dozen squares.



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3 cups sugar 3/4 cup butter 1 (5-1/3-ounce) can evaporated milk (2/3 cup) 1/2 cup canned pumpkin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 (12-ounce) package (2 cups) butterscotch-flavored pieces 1 (7-ounce) jar marshmallow creme 1 cup chopped pecans 1 teaspoon vanilla Butter a 13x9x2-inch baking pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234° (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes). Remove from heat
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1 cup heavy cream 1 cup sugar 1/3 cup light corn syrup 1 tablespoon unsalted butter 3 ounces bittersweet chocolate, finely chopped 2 ounces unsweetened chocolate, finely chopped In a heatproof mixing bowl or a heavy saucepan, combine the cream, sugar, and corn syrup. Place the bowl over the saucepan on the range, over a medium-high heat. Heat the mixture, stirring occasionally, until a sugar (candy) thermometer reads 222 to 224 degrees F. Add the butter and the two chocolates to the cream and sugar mixture, and continue stirring until the chocolate is melted and all of the ingredients are combines.
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