Cocoa Fudge 1965 Recipes

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OLD-FASHIONED CHOCOLATE FUDGE



Old-Fashioned Chocolate Fudge image

This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.

Provided by BOOK_WORM

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 60

Number Of Ingredients 5

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g

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.

EASY COCOA FUDGE



Easy Cocoa Fudge image

Make and share this Easy Cocoa Fudge recipe from Food.com.

Provided by Karen From Colorado

Categories     Candy

Time 20m

Yield 1 1/2 pounds

Number Of Ingredients 7

1/2 cup butter (Not spread or tub product) or 1/2 cup margarine (Not spread or tub product)
1/3 cup water
1 (16 ounce) package powdered sugar
1/2 cup nonfat dry milk powder
1/2 cup unsweetened cocoa powder
1 pinch salt
1/2 cup chopped nuts

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.

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

COCOA FUDGE 1965



Cocoa Fudge 1965 image

Make and share this Cocoa Fudge 1965 recipe from Food.com.

Provided by andypandy

Categories     Candy

Time 30m

Yield 24 pieces

Number Of Ingredients 9

1 cup white sugar
1 cup brown sugar
1 -2 dash salt
2 tablespoons cocoa powder
4 teaspoons corn syrup
1/2 cup fresh sour cream
1 tablespoon butter
1 teaspoon vanilla extract
3/4 cup chopped walnuts or 3/4 cup pecans

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.

Nutrition Facts : Calories 109.7, Fat 3.9, SaturatedFat 1.2, Cholesterol 3.4, Sodium 16.2, Carbohydrate 19, Fiber 0.4, Sugar 17.6, Protein 0.8

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