Hersheys Old Fashioned Fudge Frosting Recipes

CHOCOLATE FUDGE

Steps:

• 1. 1. Line an 8 or 9 inch square pan with foil; butter the foil.
• 2. 2.In a large heavy sauce pan stir in the sugar, cocoa powder and 1/8 tsp of salt. Mix well. Gently stir in milk with a big wooden spoon (make sure to use wooden spoon).
• 3. 3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
• 4. 4.Boil with out stirring, to 234 degrees F. on Candy thermometer (or until a tad of Syrup, when dropped in a glass of very cold water forms a very soft ball which flattens when removed from water.) The bulb of Candy thermometer should NOT rest on bottom of pan. This process should take 20 - 30 minutes. Keep rechecking until a soft ball forms in the cold water.
• 5. 5.Remove from heat, add butter and vanilla, DO NOT STIR.
• 6. 6. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet ANTICIPATION) Do Not Stir !!
• 7. 7.Beat fudge with a wooden spoon or until it thickens and looses some of it's gloss. It can take 15 - 20 minutes. This is why Jeanette waited for me to visit before cooking Fudge..a tag partner to beat the fudge. It looks more like frosting instead of a thick syrup when it's ready.
• 8. 8. Quickly spread onto prepared pan; cool.
• 9. 9. Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier.
• 10. 10. Wrap loosely in foil and place in refrigerator. Except the "one for you and one for me" pieces we headed to bed with.

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.

OLD FASHIONED COOKED FUDGE FROSTING OR FUDGE..AWESOME

Steps:

• Melt margarine in large boiler on medium heat.
• Add Karo syrup, Carnation milk and Hershey's cocoa. Mix well and add sugar.
• With unit on High heat, bring to a full rolling boil (one you can not stir down). Reduce heat to medium-high and boil for 4 minutes by the clock.
• Remove from heat and beat with mixer on high until thick and creamy. Add vanilla.
• Spread between layers of cake and on top layer and sides. This will frost 10 layers.
• This recipe makes delicious fudge by cooking 5 minutes by the clock. Beat until thick and creamy. Add 2 cups chopped nuts. Pour into buttered pan and cut into squares when cool.

HERSHEY'S OLD FASHIONED CHOCOLATE CAKE AND FROSTING

Steps:

• Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch pan.
• In large mixer bowl, combine butter, sugar, eggs, and vanilla. Beat on high speed 3 minutes.
• Combine flour, cocoa, baking soda, baking powder, and salt; add alternately with water to butter mixture.
• Blend just until combined. Pour into prepared pans.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pans. Coll completely; frost.
• Frosting: In small microwave-safe bowl, place chocolate chips.
• Microwave on high 1 1/2 minutes; stir. Microwave on high an additional 30 seconds or until melted and smooth when stirred. (Chips may also be melted in pan over warm water).
• Gradually add powdered sugar and evaporated milk, beating until smooth. About 2 1/2 cups frosting.

OLD FASHION FUDGE ICING

Steps:

• 1. Melt butter in large boiling pot on medium heat.
• 2. Add Karo Syrup, evaporated milk, and Hershey's Cocoa. Stir and mix well with a big wooden spoon. Add Sugar.
• 3. Briefly turn heat to high and bring to a FULL ROLLING BOIL, (stirring constantly). A boil that you CAN NOT Stir down. REDUCE HEAT TO MEDIUM HIGH and boil 4 minutes...Measure time accurately by the clock.
• 4. Remove from the heat and beat with mixer on high until thick and creamy. Add Vanilla.
• 5. Spread between cake layers, on top and sides. This will frost 10 layers.
• 6. With remaining icing heat to a rolling boil,turn off remove from burner. Continue beating until thick and creamy. Add 2 cups of chopped nuts. Pour on to a buttered pan. Let cool then cut into squares.
• 7. OR, YOU CAN EAT THE ICING WITH THE BIG WOODEN SPOON RIGHT FROM THE PAN.