Chocolate Sauce Throw Away Your Hersheys Recipe For Cocoa Fudge

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CHOCOLATE SAUCE (THROW AWAY YOUR HERSHEY'S!)



Chocolate Sauce (Throw Away Your Hershey's!) image

This syrup is concentrated stuff, use 1-2 tsp in 8 oz of milk. It's ultra-chocolatey, with a deep cocoa flavor, and not too sweet. This syrup is thick and smooth with a shine ...a chocolate syrup for adults. Use Dutch process cocoa powder if you want the finished product to have the beautifully deep color and flavor to which all good chocolate syrups should aspire.

Provided by Steve_G

Categories     Sauces

Time 10m

Yield 24 serving(s)

Number Of Ingredients 5

1 1/2 cups granulated sugar
1 cup Dutch-processed cocoa powder
1 pinch salt
1 cup water
2 teaspoons vanilla

Steps:

  • In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt. Whisk to combine. Gradually stir in the water. Stir until well combined.
  • Set over medium heat; stirring constantly until mixture comes to a boil Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof 4 cup measure or pitcher. Cool briefly.
  • Cool on counter (uncovered) until room temperature, strain through fine strainer into container of 2-1/2 cup capacity. Stir in vanilla.
  • Store, covered, in refrigerator.

HERSHEY'S OLD FASHIONED RICH COCOA FUDGE



Hershey's Old Fashioned Rich Cocoa Fudge image

This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one

Provided by Marg CaymanDesigns

Categories     Candy

Time 3h10m

Yield 36 serving(s)

Number Of Ingredients 6

3 cups sugar
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cups whole milk, no substitute
1/4 cup real butter, no substitute
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 88.3, Fat 1.8, SaturatedFat 1, Cholesterol 4.4, Sodium 23.9, Carbohydrate 18.1, Fiber 0.3, Sugar 17.2, Protein 0.6

CHOCOLATE FUDGE



Chocolate Fudge image

This fudge recipe is well worth the added effort! Don't let the few extra steps deter you - This is some of the creamiest, most delicious fudge you'll ever taste. Oh boy!

Provided by Jewel Hall @0124

Categories     Candies

Number Of Ingredients 6

3 cup(s) sugar
2/3 cup(s) cocoa powder, unsweetened
1/8 teaspoon(s) salt
1 1/2 cup(s) milk
1/4 cup(s) butter, melted
1 teaspoon(s) vanilla extract

Steps:

  • 1. Line an 8 or 9 inch square pan with foil; butter the foil.
  • 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. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
  • 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.Remove from heat, add butter and vanilla, DO NOT STIR.
  • 6. Cool at room temperature,to 110 degrees or lukewarm, this could take 2 hours or more. (Sweet ANTICIPATION) Do Not Stir !!
  • 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. Quickly spread onto prepared pan; cool.
  • 9. Cut into squares. Can use a warm knife that has been dipped in hot water and dried off to cut easier.
  • 10. Wrap loosely in foil and place in refrigerator. Except the "one for you and one for me" pieces we headed to bed with.

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