Cocoa Fudge 1965 Recipes

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

HERSHEY'S COCOA FUDGE

Steps:

• Thoroughly combine cocoa, sugar, and salt 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 or the soft ball stage. Bulb of candy thermometer should not rest on the bottom of the saucepan.
• Remove from heat; add butter or margarine 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.
• Note: For Marshmallow-Nut variation, increase cocoa to 3/4 cup and cook fudge as fudge. Add 1 cup marshmallow creme with butter or margarine and vanilla. DO NOT STIR, cool to 110 degrees, and beat 10 minutes. Stir in 1 cup broken nuts and pour into pan. (Fudge does not set until it is poured into the pan.)
• Make 3 dozen squares

COCOA FUDGE 1965

Steps:

• Mix sugars, salt, cocoa, syrup, and sour cream in a large buttered saucepan.
• Cook without stirring until candy temp.
• reaches 235 degrees F.
• Or until a soft ball forms in very cold water.
• Add butter.
• Stir just til blended.
• Remove from heat and stir in vanilla.
• Let sit until cool.
• Add chopped nuts.
• Beat until creamy, and just until it starts to loose its glossy appearance dulls slightly.
• Pour into prepared buttered 8 x8 inch pan.
• Cut into squares while still soft and warm.

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE

Steps:

• 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 very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
• Remove from heat. Add butter & vanilla.
• DO NOT STIR! 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.
• Quickly spread into prepared pan; cool.
• Cut into squares.
• Store wrapped loosely in foil in the refrigerator.
• *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

EASY COCOA FUDGE

Steps:

• In a small saucepan heat together butter and water just until boiling, stirring to melt butter.
• Sift together powdered sugar, dry milk powder, coco powder and salt into a large bowl.
• Add melted butter mixture.
• Stir until well blended.
• Stir in chopped nuts.
• Turn into a buttered 8x8x2 inch pan.
• Chill several hours.
• Cut into squares.